Here’s another novel idea for my fantasy cupcake shop (you know, the one that will also sell Iraqi flag-cakes?):
Cupcakes made with veggies! Bright, vibrant, healthy golden beets in this case.
Mmm…look at that color, saturated with natural-hued goodness, and (probably) good for you too!
I know this might take some convincing, but you’re probably intrigued a little bit already. Trust me, these are delicious.
In fact, let’s list all the great things about making (and eating) these cupcakes:
1. What a great excuse to buy golden beets. Cheerier than regular beets, chock full of vitamins and antioxidants.
2. When you roast the beets to make these cupcakes, it caramelizes the beet’s natural sugars and gives it a whole new depth of flavor.
3. You get to mash all of the above-said goodness into a cupcake, and cupcakes make you happy.
4. The concept of adding veggies to cupcakes isn’t so weird, right? There’s carrot cake and zucchini bread. You’re just expanding your horizons a bit.
5. The batch of frosting makes more than is necessary for these cupcakes (which are scrumptious on their own, but even better with the addition of luscious honey and ginger), so you’ll have plenty leftover for other uses! …scones, perhaps?
There it is. Five reasons why you really should make these cupcakes as soon as possible. I found the recipe for the cupcakes from No Recipes and the recipe for the honey-ginger frosting from Tender Crumb. The beet gives the cupcakes an earthy taste and texture, in a good way, I promise. The light sweetness of the honey and the kick from the ginger really compliment the beet without overpowering it. It ends up straddling the line between sweet and savory, the muted beet, the tangy cream cheese, the vibrant ginger.
I’m telling you, you’ll love this. I wonder what a red one would look like? Mmm…vermilion, I bet.
Cupcake ingredients:
1 medium-sized golden beet
2 eggs
1 cup and 2 tablespoons flour
1/2 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, room temperature
– Wrap your beet in aluminum foil and roast for about an hour at 350 F, until it’s tender. Let it cool before you peel it and chop it.
– Blend the beet pieces and eggs until smooth in your food processor.
– Whisk together your dry ingredients and use an electric mixer or stand mixer to beat in the room temperature butter. At this point, be sure that this mixture is well incorporated.
– Add the beet/egg mixture and fold in until it is just combined, do not overmix!
– Fill your cupcake tin (treat with something to prevent sticking if you’re not using cupcake liners) and bake for approximately 18-22 minutes, until a toothpick comes out with moist crumbs.
– Let the cupcakes cool completely on a wire rack before you frost them.
Frosting ingredients:
1-1/2 cups powdered sugar
6 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
1/2 cup honey
1/2 teaspoon of fresh grated ginger
Combine all of the ingredients in your food processor, pulsing and scraping down the every so often until you have a smooth, creamy topping for the beet cakes.
