Velvety Beet Cupcakes With Raspberry Icing - cooking recipe

Ingredients

1/4 cup raspberries, frozen
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
200 ml beets, rinsed, drained, patted dry (half of a 398 ml can)
3/4 cup granulated sugar
1/4 cup safflower oil
1 egg
1 teaspoon vanilla
1/2 cup buttermilk
125 g light cream cheese, cubed (half of a 250-g block)
1/2 cup icing sugar

Preparation

Measure out raspberries and leave on counter. Preheat oven to 350\u00b0F Line a 12-cup muffin pan with paper cups or spray with oil.
Stir flour with cocoa, baking powder, baking soda and salt in a large bowl. Puree beets in a blender or food processor. Beat sugar with oil in a medium-sized bowl, using an electric mixer, until combined, 2 minute Beat in egg, then beets and vanilla. Gradually beat in one-third of flour mixture just until blended, then half of buttermilk. Repeat additions, ending with flour mixture. Divide batter among muffin cups, filling each 3/4 full.
Bake in centre of oven until a cake tester inserted in cupcakes comes out clean, 20 to 25 minute Cool in pan on a rack for 15 min, then remove cakes to a rack to cool completely before icing.
PUSH raspberries through a sieve into a bowl, using the bottom of a ladle. Discard seeds. Stir in cream cheese and icing sugar until evenly mixed. Spread over cooled cupcakes.