Velvety Beet Cupcakes With Raspberry Icing Recipes

Steps:

• Measure out raspberries and leave on counter. Preheat oven to 350°F Line a 12-cup muffin pan with paper cups or spray with oil.
• Stir flour with cocoa, baking powder, baking soda and salt in a large bowl. Puree beets in a blender or food processor. Beat sugar with oil in a medium-sized bowl, using an electric mixer, until combined, 2 minute Beat in egg, then beets and vanilla. Gradually beat in one-third of flour mixture just until blended, then half of buttermilk. Repeat additions, ending with flour mixture. Divide batter among muffin cups, filling each 3/4 full.
• Bake in centre of oven until a cake tester inserted in cupcakes comes out clean, 20 to 25 minute Cool in pan on a rack for 15 min, then remove cakes to a rack to cool completely before icing.
• PUSH raspberries through a sieve into a bowl, using the bottom of a ladle. Discard seeds. Stir in cream cheese and icing sugar until evenly mixed. Spread over cooled cupcakes.

Steps:

• Preheat oven to 350º F and position a rack in the center of the oven. Prepare cupcake pan and line with cupcake liners.
• Add the uncooked beet, buttermilk, lemon juice, and extracts to a food processor fitted with the steel blade and process until very smooth.
• Sift the cake flour, cocoa powder, baking powder, and salt together in a bowl. Beat the sugar, and butter together in a large bowl until creamy, then add the eggs one at a time, mixing for 30 seconds after each addition.
• Alternate adding the flour mixture and beet mixture to the bowl, beginning and ending with the flour mixture. Divide between the cups and bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes.
• Cool the cupcakes on a rack for 20 minutes then invert onto the rack to cool completely. Once cupcakes are cool, snip off the tip of the plastic bag and squeeze out icing onto the cupcakes.
• FROSTING.
• 10 ounces of cream cheese (such as Philadelphia), room temperature.
• ¼ cup of pure maple syrup.

Steps:

• Line a 12-cup muffin tin with cupcake papers. Preheat oven to 350°F.
• Place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted.
• Stir often during the melting process. Stir until smooth and set aside to cool slightly.
• Whisk together flour, baking powder, baking soda and salt.
• In the bowl beat remaining butter and sugar together until well combined. Beat in egg and vanilla. Beat in beet purée, followed by melted chocolate mixture.
• Using a sturdy spatula, fold in flour mixture by hand. Do not over mix.
• Using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.
• Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in tins for a few minutes, then cool cupcakes completely on a wire rack.
• With an electric mixer, beat together cream cheese and butter until smooth. Add beet juice, icing sugar and vanilla and beat until smooth.
• Frost cupcakes as desired. Makes enough for twelve cupcake.
• Use a spatula or piping bag to frost cupcakes.