guiltless beetroot cupcakes

Name: Guiltless Beetroot Cupcakes
Prep time: 15 min
Cook time: 25 min
Yield: 6
Cuisine: Eastern European
Ingredients: 1 cup(s) whole-wheat pastry flour; 1/4 cup(s) sucanat; 1 teaspoon(s) cinnamon; 2 teaspoon(s) baking powder; 1/4 cup(s) carob chips (or substitute semi-sweet chocolate chips); 4 - small organic roasted red beets, peeled; 3/4 cup(s) unsweetened applesauce; 1 - large egg, at room temperature; 3/4 cup(s) (6 oz) neufchatel cheese, at room temperature; 1/4 cup(s) organic low-fat plain strained greek yogurt; 3 tablespoon(s) maple syrup; 1/2 teaspoon(s) freshly grated organic orange peel (optional)

(3 RATINGS)

53 Pinches 2 Photos

Anna B.

Xoxo, CT

Updated on May 22, 2013

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!!!

Rate

prep time 15 Min

cook time 25 Min

method Bake

yield 6 serving(s)

Ingredients

1 cup whole-wheat pastry flour
1/4 cup sucanat
1 teaspoon cinnamon
2 teaspoons baking powder
1/4 cup carob chips (or substitute semi-sweet chocolate chips)
4 - small organic roasted red beets, peeled
3/4 cup unsweetened applesauce
1 - large egg, at room temperature
3/4 cup (6 oz) neufchatel cheese, at room temperature
1/4 cup organic low-fat plain strained greek yogurt
3 tablespoons maple syrup
1/2 teaspoon freshly grated organic orange peel (optional)

How To Make guiltless beetroot cupcakes

Step 1

Preheat the oven to 350°F

Step 2

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).
Step 3

Combine flour, Sucanat, cinnamon, baking powder, and carob chips in the bowl of electric mixer fitted with the paddle attachment.
Step 4

With a mixer on a low speed, add the beets-applesauce puree and an egg. Mix until combined.
Step 5

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.
Step 6

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.
Step 7

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes