Hot Pink Cupcakes with a Secret Ingredient!
What’s the secret to these beautiful (and delicious!) hot pink cupcakes? Well, we love to sneak veggies into unlikely places, and like to avoid using artificial dyes in our foods – sweet treats included! Cupcakes are such a fun dessert, but often have a lot of artificial coloring and we wanted to test out some natural ways to get that fun, bright color, naturally!
So how do you make these these rosy-hued treats? Simply add a cooked beet to the batter! Peeled and blended until smooth in a food processor, you won’t even notice the flavor. We added lime zest and blackberries to the batter to spice it up a bit, and topped them with a luscious lemon-lime frosting for a citrusy zing.
Lemon-Blackberry Beet Cupcakes Recipe
- 1 large beet, peeled and roasted
- 1 cup milk
- 1 stick of unsalted butter
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- zest from 1 lemon
Roast beet at 400° F until tender, about 20 minutes. Peel and blend in a food processor or blender with milk until creamy and smooth, set aside. Cream butter and sugar until fluffy, then add both eggs and mix well. In a separate bowl mix flour, baking powder and salt. Combine with butter and sugar, then mix in beet and milk mixture in small amounts until the batter is smooth. Add lemon zest. If you like, add about 1-1½ cups of blackberries to the batter.
Bake cupcakes at 350° F degrees for about 18-20 minutes until you can pull a knife out clean from the center. Let cool on wire racks. Once completely cooled, frost with lemon-lime frosting. Garnish with blackberries and lime twists.
READ: Cooking with Lemons
- 3 tablespoons butter
- juice of one lemon
- 1 tablespoon milk
- 3 cups powdered sugar
- lemon and lime zest to taste
- dash salt
Cream butter with ½ cup powdered sugar, then slowly mix the rest. Add a lemon juice slowly and keep mixing. Add milk, salt and zest. If the frosting is too runny add a little bit more powdered sugar.
- Alivia Duran
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