These cupcakes are adored by kids! They are a wonderful way to eat red beets and apples in a form kids love. Try this recipe and I promise you will no longer be surprised by the idea of baking with beets, you will be impressed!!!
Add roasted beets and applesauce into a small blander or food processor. Puree until the mixture is smooth (you should have 1 1/4 cup of the beets-apple puree).
Combine flour, Sucanat, cinnamon, baking powder, and carob chips in the bowl of electric mixer fitted with the paddle attachment.
With a mixer on a low speed, add the beets-applesauce puree and an egg. Mix until combined.
Line a muffin pan with paper liners, or spray with nonstick baking spray. Spoon batter into lined muffin cups, filling them about 2/3 full. Bake for about 20-25 minutes, until the toothpick inserted into a center of a cupcake comes out clean. Allow to cool in a pan for 5 minutes. Transfer to a cooling rack and cool completely.
To make frosting, combine cream cheese, yogurt, maple syrup, and orange peel, if using, and beat on medium speed until smooth and fluffy. Before serving, top each cupcake with a generous dollop of frosting, if desired.
Note: To roast beets, wrap washed beetroots in aluminum foil. Create a foil packet by folding the foil over beets and crimping the sides closed. Place the packet into the oven, at 375° F for about 40-45 minutes, or until the beetroots can be easily pierced with a fork.