Sassy Beet Cupcakes are quite possibly the most fun you’ll ever have making and eating a cupcake! And, no artificial food coloring – just beets!
Hey friends! What did you do this weekend? I got the sudden urge to bake with a limited number of so called “baking ingredients”, so I had to get creative! I had made a visit to our farmers market in the morning and found some pretty beets I just couldn’t pass up, so what to do with beets other than bake cupcakes, right?? Lol. I didn’t have a complete vision for these, but while I was slicing them up, noticing how red my hands were getting, I knew I wanted to play around with the flavor of cooked beets as well as use the fabulous natural color as food dye!
The cupcakes have 2 pureed beets in the batter, and even though it’s bright red when you put them in the oven, the color almost completely cooks out, leaving a pretty spiced brown looking color. These cupcakes have cinnamon in them, and I was surprised how much the baked cupcake tastes like carrot cake! If you’re a beet lover, you’ll love knowing that your dessert is infused with those yummy veggies. If you’re a beet hater, take comfort in knowing you actually really can’t taste them. It just creates a really rich cupcake, and combines with the cinnamon to make a delectable, uber moist treat.
Oh hey! Guess what! Tomorrow we’re leaving for a backpacking trip in Big Bend National Park on the Texas/Mexico border. It’s a 6-7 hour drive from Austin (Texas is huge y’all) and we’ll be traveling through some of the cutest TTT’s (Tiny Texas Towns) to get there. Marathon, Alpine, Marfa, etc… Have you ever been to any of them?? I’d love any suggestions!
Like I said, we’ll mainly be backpacking in Big Bend, but we’ll have most of the day on Saturday to do some exploring in the surrounding towns. I seriously can’t wait! There are two types of trips for us: one involves lots of exploring, sticking to a schedule, sightseeing galore, eating every possible food, and navigating flights and airports and public transit. Although we absolutely love that kind of travel, let’s be honest, it’s kind of exhausting! This kind of trip we’re leaving for tomorrow will be straight up relaxing. Yes, we’re hiking 14+ miles with all our gear (including 3 gallons of water each….EEEK), but all we have to worry about is driving, walking, and watching out for slithery creatures. The rest of the time we just get to enjoy the beauty of the park, read, chat, cook our backpacking meals, and enjoy just being. No timeline, no crazy schedule, just being in nature. I can’t wait!
In the meantime, until I get back, make yourself some Sassy Beet Cupcakes!!
- 2 eggs
- 1 cup granulated sugar
- ½ cup canola oil
- 1 teaspoon vanilla
- 2 peeled and cooked beets, pureed (reserve some of the red water from cooking the beets)
- 1½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ cup butter (1 stick), softened
- 3 cups powdered sugar
- 1 teaspoon almond or vanilla extract
- 1 tablespoon reserved beet juice
- 1 tablespoon heavy cream or milk
- ½ cup shredded coconut
- Preheat oven to 350 degrees and place 12 cupcake liners into a muffin tin, then lightly spray the insides with cooking spray.
- Beat together eggs, sugar, oil, vanilla, and beet puree until well combined and a little bit frothy.
- Add flour, baking powder, baking soda, and cinnamon, and gently mixed until just combined.
- Fill muffin tins ⅔ full then bake for 15-20 minutes until toothpick inserted in the center comes out clean.
- To make frosting, beat together all frosting ingredients until light and fluffy.
- Spread frosting over top of cooled cupcakes then sprinkle with colored sugar and shredded coconut.
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