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Ingredients
- 1/4 cup frozen raspberries
- 1 1/4 cups 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 cup buttermilk
- 1/2 250-g block light cream cheese, cubed
- 1/2 cup icing sugar
- Measure out raspberries and leave on counter. Preheat oven to 350F. 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 min. 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 min. 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.
- 200 calories
- 4 g protein
- 31 g carbohydrates
- 7 g fat
- 208 mg sodium
User comments (17)
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Turned this into a cake and it was a hit with everyone! Since there wasn't enough icing to cover a cake in this recipe, I concocted my own, based off the above and it turned out really well. : )
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I made the recipe as is, except I roasted and pureed my own beets. The recipe is very easy and makes the exact quantities listed. The icing is delicious - tangy and not overly sweet. I brought a few cupcakes for my co-workers and they've all raved about it. It's a great way to use beets.
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These are most fabulous things anyone can eat. I have a restaurant which I have turned into completely healthy eating, these fit right in. I have lost 103 pounds, 84 1/2 inches in 20 months by following recipes like this one. Bring it on!!
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Sorry, but these were terrible! They were tasteless, gummy and nowhere near the "Red Velvet" cupcake recipe I was hoping for. I mixed everything according to the directions, and I'm a professional baker, so I know it wasn't something I did wrong. I'm definitely disappointed. Glad it worked for others though.
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I absolutely LOVE this recipe and love that it has healthy ingredients. The cupcakes are very moist, light, and full of flavor. The icing is just right - not too sweet, the perfect topping for this delicious cake. I WILL be making these again and again.
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I tried this recipe tonight...but unfortunately it did not turn out that well. Although I am not a professional baker but I did follow the directions as precisely as I could. However, the cupcakes did not turn out moist....booo =(
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I made these and they are fantastik! I haven't even had the time to ice them yet. I probably won't either. My husband's eating his second with strawberries. I will be making these again.
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I just made a batch as mini-muffins (cook about 15 mins) and they turned out fantastic! Very moist and chocolatey and absolutely no beet taste (it will remain mommy's secret ingredient). Plus,the recipe meets my kids' school's guidelines for healthy foods so we can share them with my son's grade one class tomorrow. Well done! I love the idea already mentioned of making the recipe into a cake; I'll try that next.
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Hmmm, I'm not sure if anyone from chatelaine actually tested this recipe before they printed it but I'm not overly impressed. I agree muffins were gummy. It took 18 minutes longer to bake than the time indicated. (no there is nothing wrong with my oven I successfully baked 2 days a go a family cake recipe and had no problems or adjustments to make in terms of temp or time) Also the icing needed 4x more raspberry juice then called for to actually make it taste good and look a pretty pink. Major room for improvement! I will say however that I thought the sweetness level was good in both the cake and icing.
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I am not sure how anyone could make this recipe work and I wondered too if there was a mistake in the ingredients. I was raised by a dietician and have been baking perfectly for over 40 years. This was the first recipe result I have ever had to simply throw out! I followed the recipe exactly and got gummy,bouncy-rubbery, no flavour cupcakes which looked perfect. What a horrible disappointment and waste of time.
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These turned out so good! I can't imagine what went wrong for those who said it turned out badly. I acutally mistakenly added the entire can of beets instead of just half and it still ended up delicious and did not taste like beets at all. I also used regular vanilla icing instead of creamcheese and it was pretty and pink.
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Why is this the only recipe without a listing of fibre content? Does that mean it has 0 grams?
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Made these last night for a friend's birthday as she loves beets. They turned out perfectly moist, with only 20 minutes in the oven. The icing is excellent; not too sweet with a nice little tang from the cream cheese. I will definitely make these again and double the recipe.
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Oops I just realized I mistakenly added the whole can of beets. I loathe beets so didn't like them. Maybe that was the problem as that is all I could taste!
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I am surprised that some people had trouble with this recipe, I've made it several times and it's always delicious and super straightforward - definitely no problem with the ingredient list or the cooking time! I love how even in the face of a stream of contradictory information, people's first instict is to blame others. I have even replaced the buttermilk with milk and lemon juice and it's turned out just as fluffy and moist. I have a brand new oven and 20 minutes is good enough - to whomever had to bake them for an extra 18 minutes, I'm sorry to say this isn't normal!
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I substituted sour cream for buttermilk, and Miracle Whip for the oil, and they were fabulous. I plan to use the entire can of beets next time. I thought they could have been a little redder so I cheated and added a teaspoon of red food colouring. I baked them as mini cupcakes, and they took about 12 minutes to bake for me.
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these were not good! All I could taste was the beets
