Chocolate Rum Beet Cupcakes with Beet Cream Cheese Frosting  Baking  212 reads

Chocolate Rum Beet Cupcakes wi

For the Cupcakes:
1 1/2 cups mashed cooked beets well-drained of liquid
3 large eggs
1 teaspoon Rum flavor Bakery Emulsion (you can substitute extract instead)
1 cup vegetable oil
1 1/2 cups sugar
1 3/4 cups all purpose flour
1 1/2 teaspoon cinnamon
1 1/2 teaspoons baking soda
1/4 teaspoon salt
8 tablespoons unsweetened cocoa powder

For the Frosting:
3/4 cup powdered sugar
2 teaspoons Vanilla flavor Bakery Emulsion
5 ounces cream cheese room temperature
2 tablespoons mashed beet puree

For the Cupcakes
Preheat oven to 350 degrees F. Line muffin tin with cupcake liners.

In a large bowl, combine mashed beets, eggs, rum baker emulsion (or extract), vegetable oil and sugar. On low speed, mix until combined.

In another bowl, combine the flour, cinnamon, baking soda, salt and unsweetened cocoa powder. Once blended, add to the first bowl. Beat together well.

Pour batter into liners about 2/3 full.

Bake for 25-30 minutes at 350 degrees F. Allow to cool before adding frosting.

For the Frosting:
Combine the powdered sugar, vanilla bakery emulsion (or extract), cream cheese and mashed beet puree. Beat until mixture is smooth.

Frost cupcakes when they have completely cooled.

makes 12 cupcakes

Rating 2.72/5
Rating: 2.7/5 (36 votes)
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