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Ingredientes
- 3-4 medium beet roots
- 1 cup sour milk or buttermilk
- 2 cups self-rising flour
- 2 tablespoons cornstarch
- ¼ cup cocoa powder
- 1¾ cup white sugar
- 3 eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- For Sweet Cream Cheese Frosting:
- 4 oz. cream cheese
- 2 cups confectioner's sugar
- 2-3 tablespoons evaporated milk
Direcciones
- Preheat oven to 350 degrees F. and grease or line a cupcake pan.
- Wrap beet roots in aluminum foil and bake for about 45 minutes or until beets are soft enough for a knife to slide easily through. Let cool, then peel.
- In a food processor, pulse beets. Add sour milk and blend until smooth.
- In a large bowl, sift together flour, cornstarch and cocoa powder. Set aside.
- In a separate bowl, whisk together sugar, eggs, oil and vanilla.
- Alternate adding flour mixture and beet puree to the wet ingredients. Fold each addition with a spatula, beginning and ending with the flour mixture, until you have a smooth batter.
- Fill each cupcake pan and bake for about 20 minutes or until the cake tester comes out clean.
- Remove the cupcakes and transfer to a cooling rack. Let cool completely.
- In the bowl of your standmixer with the whisk attachment, beat cream cheese until smooth. Add sugar, ¼ cup at a time. Add evaporated milk one tablespoon at a time until a smooth, thick frosting comes together. Top each cupcake with frosting.
- Refrigerate before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 18 servings | |
| Calories 263 | |
| Calories from Fat 60 | 23% |
| Total Fat 6.8g | 9% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.08g | |
| Cholesterol 40mg | 13% |
| Sodium 231mg | 10% |
| Potassium 86mg | 2% |
| Total Carbs 47.77g | 13% |
| Dietary Fiber 0.5g | 2% |
| Sugars 35.89g | 24% |
| Protein 3.48g | 6% |
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