While looking through Gorgeous Cakes over the weekend, I found the perfect Fall cake recipe that included one of my favorite root vegetables, beets. I love roasted beets in a salads, so why not experiment with them in baking?
The uncooked batter has a stunning magenta color that's unfortunately lost once baked. However, it turns to a lovely, golden-colored cake with delicious red speckles throughout.
The combination of beets and roasted hazelnuts results in a hearty cake with a delightfully light and airy texture. For extra zip, I added ruby red grapefruit zest to the luscious cream cheese frosting. To see the spectacular color of the batter and start baking your own cupcakes with this vegetable, read more.
For the Cake Makes 18 cupcakes.
5 ounces raw beet, peeled and shredded (wear gloves and apron while shredding)
1 cup vegetable oil
1 1/4 cup sugar
3 medium eggs, separated
3 tablespoons 1 percent milk
1 cup roasted hazelnuts, chopped
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
For the Frosting
2 teaspoon beets, shredded
3/4 cup unsalted butter, softened
1 1/3 cup powdered sugar, sifted
2 cups lowfat cream cheese
1 teaspoon vanilla extract
1 teaspoon ruby red grapefruit zest
For the Cake
Makes 18 cupcakes.