Mini Beet CupcakesCreated by Bejo Seed Company
Season(s): Spring, Summer, Fall, Winter
- 1 pound beets (about two medium)
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup sugar
- 2/3 cup dark brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup milk
InstructionsPreheat oven to 350 degrees. Place paper liners into mini cupcake pan. Scrub beets well to clean and then peel them. Set beet peels aside. Grate peeled beets, by hand or in a food processor. Grate enough to fill 2 cups. Grated piece should not be longer than ¾ inch. Cut if longer than that. Blend flour, baking powder, ginger, cardamom, baking soda and salt in a medium bowl. Set aside.
Combine the sugars, oil and eggs in a large bowl and beat until well blended. Add beets and mix well. Add flour mixture to beet mixture alternately with milk, beginning and ending with the flour mixture. Mix well and spoon batter into prepared cupcake pans. Fill each cup 2/3 full. You may need to do several bakings. Bake for 15 minutes or until a wooden pick inserted comes out clean. Cool on wire wracks for 10 minutes.
You may frost the cupcakes or leave them plain. To make a pink frosting, put the beet peels in a small saucepan with 1/2 cup of water. Bring the mixture to a boil and then simmer until the liquid is reduced to 2 tablespoons and has turned red. Strain and cool the liquid then mix into vanilla or cream cheese frosting.