- 15 mins
- 60 mins
Ingredients
- 1/4 cup frozen raspberries
- 1 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder, preferably Fry's
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 398 ml can beets, rinsed, drained, patted dry
- 3/4 cup granulated sugar
- 1/4 cup safflower oil
- 1 egg
- 1 tsp vanilla
- 1/2 250 g block light cream cheese, cubed
- 1/2 cup icing sugar
Preparation
Step 1
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 electric mixer, until combined, 2 min. Beat in egg, then beets and vanilla. Gradually beat in one third of flour mixture must 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 minutes. Cool in pan on a rack for 15 min, then remove cakes to rack to cool completely. Push raspberries through a sieve into a bowl. using the bottom a a ladle. Discard seeds. Stir in cream cheese and icing sugar until evenly mixed. Spread over cooled cupcakes.