I hate beets. They are not on my about me page list of disclaimers of things I hate, but I make a really odd face everytime I try to force them down. I am doing the Eat Local Challenge and get a Hollygrove Market Box each week to make fun recipes from it.
One week there was an amazing box that was filled of awesome things I loved, however it contained beets. I was trying to make slaw with them for other people for a pool party; that was cancelled. I let them sit in the fridge, I tried to give them away and it was all to no avail; I was stuck with them. So I headed to the google and asked it for "beet recipes for people that hate beets." And the result was cupcakes from Southern Living.
I was shocked that you really could not taste the beets. I had a lot of testers and not one of them tasted beets either! The cupcakes were so moist, so fluffy and so delicious. And what is not good with cream cheese frosting? Well probably plain old beets for one, hee hee. This recipe is so great and no food coloring! Try these sometime, just make sure you aren't wearing white, beets stain! Also, if you are making them ahead of time, I would store them in the fridge. Full recipe to follow the montage. Linking up with Meal Plan Monday over at Southern Plate and others!
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| Hello Cupcake! |
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| The cast. That is cane sugar behind the cocoa. It was part of my Eat Local Challenge, you can use regular sugar. |
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| Wet ingredients and powders |
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| Dry ingredients. My friend also always does brown sugar instead of regular. Maybe that was what I was thinking of when I used the cane sugar. |
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| Beets, lemon juice and other wet things. So pink! |
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| All mixed up and ready to go! |
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| I filled them the right amount this time, I tend to overfill. |
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| Just look how luscious. |
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| Hey at least I used low fat cream cheese! |
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| So delightful! |
2 red beets, well scrubbed
2 tablespoons fresh lemon juice (from 1 lemon)
3/4 cup canola oil
3/4 cup light buttermilk
4 large eggs
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa
2 teaspoons baking powder
1 teaspoon fine sea salt
1/2 teaspoon baking soda
1 (8-oz.) package light cream cheese, softened
1/4 cup unsalted butter, softened
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350°F. Wrap beets in parchment paper. Microwave on HIGH until tender, 8 to 10 minutes. Cool beets wrapped in paper until just warm to the touch.
Peel beets, and coarsely chop. Process chopped beets and lemon juice in a food processor until finely chopped, stopping to scrape down the sides of the bowl as necessary. Add oil and buttermilk; process until smooth. Add eggs; process until completely combined. Whisk together flour, sugar, cocoa, baking powder, salt, and baking soda in a large bowl; add beet mixture, and whisk just until combined.
Line 2 (12-cup) muffin pans with baking liners and fill liners two- thirds full with batter. Bake in preheated oven until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans on wire racks 5 minutes. Remove from pans to racks, and cool completely, about 25 minutes. Meanwhile, beat cream cheese and butter in the bowl of a stand mixer fitted with paddle attachment or with a handheld mixer on medium speed until very smooth. Gradually add powdered sugar, beating on low speed until blended and light and fluffy. Beat in vanilla. Pipe or spread on the cupcakes. Enjoy with people you love.
Happy Cooking!
Missy
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