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Categories:
medium beet sour milk flour cornstarch cocoa powder white sugar eggs vegetable oil vanilla cream cheese sugar milk
Viewed: 111 - Published at: 9 years agoIngredients
- 4 roots medium beet
- 1 cup sour milk or buttermilk
- 2 cups self rising flour
- 2 tablespoons cornstarch
- 1/4 cup cocoa powder
- 1 3/4 cups white sugar
- 3 eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 ounces cream cheese
- 2 cups confectioner's sugar
- 3 tablespoons evaporated milk
Method
- Preheat oven to 350 degrees F. and grease or line a cupcake pan.
- Wrap beet roots in aluminum foil and bake for about 45 minutes or until beets are soft enough for a knife to slide easily through. Let cool, then peel.
- In a food processor, pulse beets. Add sour milk and blend until smooth.
- In a large bowl, sift together flour, cornstarch and cocoa powder. Set aside.
- In a separate bowl, whisk together sugar, eggs, oil and vanilla.
- Alternate adding flour mixture and beet puree to the wet ingredients. Fold each addition with a spatula, beginning and ending with the flour mixture, until you have a smooth batter.
- Fill each cupcake pan and bake for about 20 minutes or until the cake tester comes out clean.
- Remove the cupcakes and transfer to a cooling rack. Let cool completely.
- In the bowl of your standmixer with the whisk attachment, beat cream cheese until smooth. Add sugar, 1/4 cup at a time. Add evaporated milk one tablespoon at a time until a smooth, thick frosting comes together. Top each cupcake with frosting.
- Refrigerate before serving.
