YumSugar

Have Your Cake and Beet It Too

YumSugar — Mon, 20 Oct 2008 15:00:06 -0700

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.

Beet Cupcakes With Cream Cheese Frosting
Adapted from Gorgeous Cakes by Annie Bell

Ingredients

For the Cake
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

Directions

Preheat the oven 350°F. Place the hazelnuts on a cookie sheet and bake for 8-10 minutes. Be sure to check the hazelnuts frequently to ensure they do not burn. Once roasted place nuts on a kitchen towel. Cover the nuts with half of the kitchen towel and gently roll back and forth to remove the skins. Line a muffin tin with cupcake liners.
Beat oil and sugar in large bowl, then beat in egg yolks and milk.
Fold in beets and hazelnuts. Sift flour and baking powder together and stir into the batter. Add spices.
Using a clean bowl and beater beat the egg whites until they are stiff and fold them into the batter in three stages.
Fill cupcake liners and bake for 18-22 minutes or until an inserted knife or skewer comes out clean.
For the frosting, cream butter, and powdered sugar using a hand mixer. Blend in the cream cheese, vanilla, and grapefruit zest until smooth.
Place the 2 teaspoons of shredded beets in a cup with 2 teaspoons of boiling water. Let sit for a couple of minutes. The red liquid can be added to the frosting to make pink frosting without the aid of food coloring.
Frost the cupcakes once cooled completely and enjoy.

Makes 18 cupcakes.

Print recipe with images | without images

View 12 Photos ›

In Season: Beets

YumSugar — Mon, 19 Oct 2009 05:50:46 -0700

I must admit I'd been seriously dismayed to see peaches and watermelons being replaced by Fall fruits at the farmers market, but once a myriad of different beets caught my eye, the season managed to redeem itself. From the crimson-red garden beet to the pink-and-white striped Chioggia, these root vegetables come in a range of stunning, jewel-toned hues.They add a punch of color - and a sweet, mildly buttery flavor when cooked - to just about any course. While they're available in California almost year-round, October, it seems, is the time of year when they taste most tender. To find out how to select, store, and enjoy these versatile veggies, read more.

Beet Cupcakes with Cream Cheese Frosting

YumSugar — Mon, 20 Oct 2008 09:33:40 -0700

View Slideshow ›

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 21 Mar 2009 09:30:40 -0700

If you like Greek cuisine, you'll love baked feta with marinara.
Go on a private tour of the See's Candies factory.
It's all glitz and glam when PartySugar plans a Bedazzle Bonanza.
Find out what we thought of the new Burger Shots at Burger King.
How much do you know about the legendary spirit absinthe?
Enjoy a different kind of salad that incorporates the earthiness of raw beets.
Are you over the cupcake craze yet?

Do You Know What's Cooking This Week?

YumSugar — Fri, 24 Oct 2008 14:30:35 -0700

This week I had an incredible sweet tooth (just in time for Halloween). After trying PartySugar's incredible spiderweb cheesecake, I went on to make my own delightful beet cupcakes, and I'll be getting into the spirit with some spooktacular bat and cat cookies. Did you follow the sweet scoop? Take our quiz and find out!

Take the quiz