The Farmers Market Cupcake with Beet Cream Cheese Frosting
Created by Chelsea Now • chelseanow.com• Course: Desserts • Diet: Vegetarian • Season(s): Summer, Fall
Ingredients
- 3 cups whole wheat flour
- 1/2 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups skim milk
- 2 tablespoons vinegar
- 4 tablespoons canola oil
- 4 tablespoons applesauce
- 2 teaspoons vanilla
- 1/2 cup beets, shredded
- 1 cup shredded zucchini
- 1/2 cup shredded apple
- 2 tablespoons shredded beet
- 8 ounces softened cream cheese
- 1 3/4 cups confectioner’s sugar
- 1 teaspoon vanilla
Instructions
Preheat oven to 350°F, and grease muffin tins. Combine milk and vinegar and let it sit for 10 minutes, or until it curdles. In a large bowl, mix all dry ingredients. Make a well, and add all wet ingredients one by one (don’t forget milk), stir until just combined. Fold in 1/2 cup beets, zucchini, and apple. Add to tins and bake 18-20 minutes, or when a toothpick inserted comes out clean. To Make Frosting: Beat last 4 ingredients together.