Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Bake Chicken And Broccoli Crockpot

Red Beets Cupcakes With Eggnog Frosting Recipe

Ingredients

How to make it

  • 1. Make cupcakes: Preheat oven to 350°. Wrap each beet in foil, put on a rimmed baking sheet, and roast until tender when pierced, 1 to 1 1/2 hours. Let cool. Peel, cut into chunks, and purée in a food processor. Measure 1 1/4 cups purée.
  • 2. Line a 12-cup muffin pan (1/2-cup size) with paper liners. Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
  • 3. Whisk together beet purée, granulated sugar, eggs, oil, and vanilla in a large bowl. With a plastic spatula, stir in flour mixture one-third at a time just until smooth.
  • 4. Spoon batter into muffin cups, filling each almost to the top of the liner. Bake until cupcakes spring back when gently pressed and a toothpick inserted in center of one comes out with a couple of moist crumbs clinging, 25 to 30 minutes. Let cool in pan on a rack 10 minutes. Transfer to rack to cool completely.
  • 5. Make buttercream: Beat butter with a mixer on high speed until very smooth. Add powdered sugar and eggnog oil; beat on low speed to blend, then on medium until fluffy and smooth.
  • 6. Spread a thick layer of buttercream on cupcakes, swirling it decoratively. Or pipe frosting from a pastry bag, using a star tip.
  • Make ahead: Up to 1 day, chilled.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

PongoUSA San Francisco Peninsula, CA

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes