Ok, I’ve been trying to get this post up for days but I just haven’t had the brain power. Blame the baby. He’s still demanding to be fed every two hours. ;)
I kid but seriously, I’m sorry for the lack of posts. Please expect the frequency of ideas to be a little weak for at least another month. I have FitBloggin’ hanging over my head as well. I’m in for a crazy few weeks.
I enjoyed making your spinach cupcakes for St. Patricks Day, any suggestions for Easter cupcakes made with a vegetable??
Beets IMMEDIATELY came to mind. Their color is so intense, I just had to give it a shot!
The result was beautiful!
As suspected, the cupcakes came out the most gorgeous color of pink. But it wasn’t the color I was worried about. It was the taste.
They came out interesting to say the least. There was a hint of beet flavor but it made a fun spring cupcake flavor! I never would have believed it if I didn’t try it myself.
Beet cupcakes are YUMMY!
Don’t believe me? Ask the 5 year old. He’ll tell you the truth. (I should have gotten this on video!)
Me: Did you like the pink cupcakes?
5 year old: I loved them! They were good.
Me: Which did you like better? The green or the pink?
5 year old: I liked the both! Do I have to pick?
There you have it. Beet Cupcakes get “the toddler” seal of approval. ;)
- 1/2 cup of applesauce (120g)
- 1 8oz can of beets with liquid
- Box of Store Bought White Cake Mix (I used Duncan Hines Moist Deluxe Classic White Cake Mix)
- Sprinkles (optional)
Preheat the oven to 350 degrees. Line 15-18 muffin tins with liners and spray with a bit of non-stick to be safe. Note: I made 18 but if you’d like them a little bigger cut back to 15.
Put the beets and applesauce in the food processor.
How awesome is that color!
Dump the cake mix and beet puree in a large bowl.
Beat with an electric beater for 2 minutes on medium until the batter is combined.
Separate the batter into the cupcake liners. Add sprinkles if you like. This is my way of making them festive without icing. In my opinion, the cupcake has enough sugar already. No need to add tons more on top. Sprinkles are just as fun!
Bake for about 20 minutes, then enjoy and admire your festive PINK cupcakes!
I plan on making half pink and half green for Easter this weekend. Festive, no? :)
Oh! and now I’m pondering pureed carrots for orange. ;)
|Servings||Amt per Serving|
|154||2g||0g||old: 3||new: 4|