Spring Break has afforded me enough free time to do a bit of baking, and I just had to try this recipe because I was curious to see if beet-based cupcakes would taste good. The beets essentially allow you to make red velvet cake without the food colouring and their natural sweetness reduces the amount of sugar required to make the cake. According to Chatelaine magazine, this recipe is also a superfood dessert. It is definitely a way to sneak vegetables into your kids without them noticing.
The final results were pretty tasty, especially the raspberry cream cheese frosting. The cake was a little dry, but that may have more to do with the temperature issues we’ve been having with our oven (I had to bake them for an extra 15 minutes to get them to cook through) than with the recipe itself. The beets added a chewier texture to the cake and an interesting sweetness. The recipe is worth trying, but not one of my favourite cupcake recipes.
If you want to try it yourself…
Velvety Beet Cupcakes with Raspberry Icing (source: Chatelaine magazine; original recipe)