- Prep time 25 minutes
- Total time 1 hour & 30 minutes
- Portion size 15 servings
Preheat oven to 400°F. Wrap beet in foil; place on baking sheet. Bake in centre of oven until tender, 50 to 60 minutes. Let cool enough to handle; peel and chop coarsely.
Preheat oven to 350°F. Line 15 muffin cups with paper liners; set aside. In food processor or blender, purée roasted beet, buttermilk and lemon
juice; set aside. In bowl, combine flour, cocoa, baking powder and salt; set aside.
In large bowl, whisk together sugar, oil and vanilla; add eggs, one at a time. Using wooden spoon, stir in flourmixture, alternating with beet purée, making three additions of flour mixture and two additions of beet purée, starting and ending with flour mixture. Stir in a few drops of food colouring (if using). Spoon batter into prepared muffin cups.
Bake until tester inserted in centre of cupcake comes out clean, 20 to 25 minutes. Transfer muffins tins to rack; let cool for 5 minutes. Transfer cupcakes directly to rack; let cool completely.
Meanwhile, using electric mixer, beat icing sugar, butter, milk and vanilla until smooth and creamy (if necessary, add a little extra icing sugar or milk for desired consistency). Spread icing over cupcakes.
Test Kitchen Tip: These rich, moist cupcakes are also delicious topped with cream-cheese icing.
Nutritional facts PER SERVING: about
- Iron 1 mg
- Fibre 1 g
- Sodium 125 mg
- Sugars 30 g
- Protein 4 g
- Calories 270
- Total fat 9 g
- Cholesterol 50 mg
- Saturated fat 3 g
- Total carbohydrate 43 g