Ingrédients pour Velvety Beet Cupcakes With Raspberry Icing
- 1 cup fresh raspberries
- All Purpose Flour
- Unsweetened Cocoa Powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 medium beetroot (about 1 cup cooked)
- Granulated Sugar
- Safflower Oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Light Cream Cheese
- 2 cups powdered sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Velvety Beet Cupcakes With Raspberry Icing? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Velvety Beet Cupcakes With Raspberry Icing
- Gently rinse and measure 1 cup fresh raspberries. Set aside at room temperature.
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Peel and chop 1 medium beetroot (about 1 cup cooked). Puree in a blender or food processor until smooth.
- In a medium bowl, cream together ¾ cup granulated sugar and ½ cup vegetable oil using an electric mixer until light and fluffy (about 2 minutes). Beat in 1 large egg, then stir in the beetroot puree and 1 teaspoon vanilla extract.
- Gradually add one-third of the dry ingredients to the wet ingredients, mixing until just combined. Then, add half of 1 cup buttermilk, mixing until incorporated.
- Repeat the addition of dry ingredients and buttermilk, ending with the remaining dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
- For the raspberry icing: Push the raspberries through a fine-mesh sieve into a bowl using the back of a spoon to remove seeds. Discard seeds.
- Add 4 ounces (113g) cream cheese, softened, and 2 cups powdered sugar to the raspberry puree. Stir until smooth and creamy.
- Once the cupcakes are completely cool, frost generously with the raspberry icing.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
77g
Fat
10g
Carbs
10g
