This recipe comes to you from Chatelaine magazine. I wouldn't say it's packed with superfoods, but it definitely is more healthful than your usual red velvet cupcake recipe.
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| Ready to bake. |
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| Ready to ice. |
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| Ready to enjoy. |
Ingredients:
- 1/4 cup frozen raspberries
- 1 &1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 398 ml can of beets, drained and dried
- 3/4 cup granulated sugar
- 1/4 cup safflower oil
- 1 egg
- 1 tsp vanilla
- 1/2 cup buttermilk
- 1/2 250 gm. block of cream cheese (so basically, 125 gm. of cream cheese)
- 1/2 cup icing sugar
Methods:
Measure the raspberries and leave them on the counter to thaw.
Preheat your oven to 350 degrees F. Line a 12 cup muffin tin with paper cups.
Combine the flour, cocoa, baking powder, baking soda and salt in a bowl. Puree the beets in a blender. (I used my hand-held whizzer). Beat the sugar with the oil until combined then beat in the eggs, beets and vanilla. Gradually beat in 1/3 of the dry mixture until blended, then half the buttermilk. Repeat the dry and wet additions ending with the addition of the flour mixture. Spoon the batter into the paper cups until they are 3/4 full.
Bake for 20 to 25 minutes, or until a toothpick inserted into a cupcake comes out clean.
Push the raspberries through a sieve into a bowl. (I just whizzed up the raspberries rather than sieving them, seeds and all). Then stir in the icing sugar and cream cheese. Spread over the cooled cupcakes.
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