I love to try new and unusual recipes. This one was
published in October issue of Sunset magazine and immediately attracted my
attention since this dessert is cooked using vegetables.
Beets are not a diet
friendly vegetable since they are full of carbs. I love however the fact that I
am not using artificial food coloring and still have some fiber in my dessert.
To make these cupcakes you will have to roast your beets in
an oven.
Just wrap 3 medium beets in foil and roast them
for about 1 1/2 hours at 350'F or until tender.
Let your beets cool, then peel and cut them into chunks. Puree with food
processor to get 1 1/4 cup of puree. Then follow the recipe to make the cupcakes
- the
full recipe can be printed directly from Sunset website.
I've got 24 mini cupcakes and 6 regular ones and they are
delicious. I decorated them with lemon buttercream frosting and it added a
great touch to the flavor.
Absolutely love the recipe.
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6 comments:
Oh, so nice idea)
Looks nice )
Looks nice :) I need to give it a try
Cool! I will definitely try this. My son is not eating anything (almost), but I feel this one may be a good option that he'll might like.
They look so pretty! and I bet they tasted yummy! :)
You have showed great perseverance behind the blog. It's been enriched since the beginning. I love to share to with my friends. Carry on.
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