Roasted beet desserts provide vibrant colors and surprising flavors perfect for summer. Options include Roasted Beet Chocolate Cake, Beetroot Ice Cream, and Beet and Berry Crumble. Other delightful choices are Roasted Beet Cheesecake, Beet Pancakes with Maple Syrup, and Roasted Beet Sorbet. Additionally, one can enjoy a Beet and Orange Trifle, Chocolate Beet Cupcakes, and Beetroot Muffins with Cream Cheese Frosting. Discover more creative ways to incorporate beets into summer desserts that will impress everyone.
Roasted Beet Chocolate Cake
Roasted Beet Chocolate Cake is a moist and decadent dessert that beautifully combines the earthiness of roasted beets with rich chocolate flavors. This cake is perfect for chocolate lovers looking for a unique twist on classic desserts and is a fantastic way to incorporate vegetables into sweet treats, making it ideal for both kids and adults.
Preparation time is approximately 30 minutes, with an additional baking time of 35-40 minutes.
Ingredients:
- 2 medium-sized beets, roasted and pureed (about 1 cup)
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (optional)
- Powdered sugar (for dusting)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a medium bowl, combine the roasted beet puree, sugar, and vegetable oil. Mix until well combined and smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the beet mixture, mixing until just combined.
- Add the eggs, one at a time, whisking well after each addition, followed by the vanilla extract. Scrape down the sides of the bowl to verify everything is mixed evenly.
- If using, fold in the semi-sweet chocolate chips for added richness.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar before serving.
Variations and Tips:
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Add a pinch of cinnamon or coffee powder to enhance the chocolate flavor.
- Serve the cake with whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- This recipe can be doubled to make a layered cake or cupcakes for special occasions!
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Beetroot Ice Cream
Beetroot ice cream is a vibrant and unique dessert that perfectly blends the earthy sweetness of roasted beets with creamy richness. This delightful frozen treat is perfect for adventurous eaters or those looking to impress guests with a healthy yet indulgent dessert.
Ideal for summer gatherings or as a revitalizing after-dinner treat, this ice cream has a preparation time of about 30 minutes, plus freezing time.
Ingredients:
- 2 medium-sized beets, roasted and peeled
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- Juice of 1 lemon
Cooking Instructions:
- Begin by roasting the beets. Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes until tender. Once cool, peel the beets and chop them into small pieces.
- In a blender or food processor, combine the roasted beets, heavy cream, whole milk, granulated sugar, vanilla extract, salt, and lemon juice. Blend until the mixture is smooth and well-combined.
- Taste the mixture and adjust sweetness or acidity with more sugar or lemon juice, if desired.
- Pour the beet mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
- When ready to serve, allow the ice cream to soften slightly at room temperature for easier scooping.
Variations and Tips:
- For added flavor, consider mixing in crushed nuts or chocolate chips during the last few minutes of churning.
- Swap the heavy cream for coconut cream for a vegan-friendly version.
- Serve with toasted coconut flakes, fresh mint, or a drizzle of chocolate sauce for an extra touch.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes for about 2-3 hours to break up ice crystals.
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Beet and Berry Crumble
Beet and Berry Crumble is a delicious and vibrant dessert that combines the earthy sweetness of roasted beets with the tartness of fresh berries, topped with a crunchy crumble. This dish is perfect for anyone looking to enjoy a healthier dessert option during the warmer months, especially for those who love to experiment with unconventional ingredients.
The preparation time for this satisfying dish is approximately 30 minutes, with an additional 30 minutes for baking, making it an excellent choice for an afternoon treat or a light dessert after dinner.
Ingredients
- 2 medium-sized roasted beets, peeled and diced
- 2 cups mixed berries (such as strawberries, blueberries, and raspberries)
- ¼ cup honey or maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup oats
- ½ cup all-purpose flour (or gluten-free flour)
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ cup unsalted butter, melted
- A pinch of salt
Cooking Steps
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, gently combine the roasted beets, mixed berries, honey (or maple syrup), lemon juice, and vanilla extract. Spread this mixture evenly in a greased baking dish.
- In a separate bowl, mix together the oats, flour, brown sugar, cinnamon, and salt until well combined.
- Pour the melted butter over the dry ingredients and stir until the mixture is crumbly.
- Sprinkle the crumble topping evenly over the beet and berry mixture in the baking dish.
- Bake in the preheated oven for about 25-30 minutes, or until the topping is golden brown and the berries are bubbly.
- Remove from the oven and let it cool slightly before serving. You can enjoy the crumble warm or at room temperature, and it’s delicious on its own or served with a scoop of vanilla ice cream or yogurt.
Variations and Tips
- For a nutty flavor and added texture, you can mix in ½ cup of chopped nuts (such as almonds or pecans) to the crumble topping.
- Switch up the berries based on what’s in season or available; peaches, cherries, or raspberries all work well.
- To make this dish vegan, you can substitute the butter with coconut oil and use an appropriate plant-based yogurt for serving.
- Experiment with spices by adding a pinch of nutmeg or ginger to the crumble for a different flavor profile.
- If you’re in a rush, you can use pre-cooked or store-bought beets to save time.
Enjoy your Beet and Berry Crumble as a unique, wholesome, and beautifully colorful dessert for summer gatherings!
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Roasted Beet Cheesecake
Roasted beet cheesecake is a delightful and visually appealing dessert that combines the earthy sweetness of roasted beets with the creamy richness of traditional cheesecake. It’s ideal for anyone looking to impress guests at summer gatherings or to indulge in a unique dessert option that is both vibrant and delicious.
With a preparation time of about 30 minutes (plus chilling time), this cheesecake not only pleases the palate but also adds a pop of color to your dessert table.
Ingredients
- 2 medium-sized fresh beets
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
- Optional: fresh berries or whipped cream for serving
Cooking Steps
1. Prepare the Beets: Preheat your oven to 400°F (200°C).
Wrap the beets in aluminum foil and place them on a baking sheet. Roast the beets for about 45-60 minutes, or until they can be easily pierced with a fork. Once cooked, let them cool, peel, and puree them in a blender or food processor until smooth.
2. Make the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake in the preheated oven for about 10 minutes. Remove and let cool.
3. Prepare the Filling: In a large bowl, beat the softened cream cheese and ricotta cheese together until smooth.
Add the granulated sugar, eggs (one at a time), vanilla extract, lemon juice, and a pinch of salt. Mix until fully combined, and then fold in the pureed beets, ensuring an even color throughout.
4. Combine and Bake: Pour the beet cream cheese filling over the cooled crust in the springform pan.
Bake in the oven at 325°F (160°C) for about 50-60 minutes, or until the edges are set, and the center is slightly jiggly.
5. Chill: Once baked, let the cheesecake cool at room temperature for about an hour.
Then refrigerate for at least 4 hours or overnight to allow it to set properly.
6. Serve: Carefully remove the springform pan, slice the cheesecake, and serve with fresh berries or a dollop of whipped cream if desired.
Variations & Tips
- Spice it Up: Consider adding a teaspoon of cinnamon or nutmeg to the filling for a warm, spicy note.
- Nutty Crust: For added flavor, substitute graham cracker crumbs with crushed nuts or a mixture of both.
- Beet Variations: Experiment with golden beets for a different color variation while maintaining similar flavors.
- Presentation: Drizzle some homemade berry sauce over the cheesecake slices for added sweetness and an eye-catching presentation.
- Storage: Keep leftover cheesecake covered in the refrigerator for up to 5 days, or freeze slices for up to three months. Just remember to wrap them tightly.
Enjoy this rich and creamy roasted beet cheesecake as a stunning finale to your summer meals!
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Beet Pancakes With Maple Syrup
Beet pancakes with maple syrup are a delightful twist on traditional pancakes, offering a vibrant color and rich flavor that pairs beautifully with sweet maple syrup. They are perfect for a weekend brunch, a special breakfast treat, or even a creative dessert.
The preparation time for these pancakes is approximately 30 minutes, making them a quick and nutritious option for anyone looking to indulge in a unique dish.
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cooked and pureed beets
- 1/2 cup buttermilk (or milk of choice)
- 1 large egg
- 2 tablespoons honey or maple syrup
- 2 tablespoons melted butter or oil
- Additional butter or oil for cooking
- Maple syrup for serving
Cooking Steps:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the beet puree, buttermilk, egg, honey (or maple syrup), and melted butter (or oil) until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined; be careful not to overmix, as this can lead to tough pancakes.
- Heat a skillet or griddle over medium heat and add a little butter or oil to coat the surface.
- Use a ladle to pour the batter onto the heated skillet, about 1/4 cup per pancake. Cook for about 2-3 minutes or until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
- Remove the pancakes from the skillet and keep them warm while cooking the remaining batter.
- Serve warm with maple syrup drizzled on top.
Variations and Tips:
- For a gluten-free option, substitute the all-purpose flour with a gluten-free blend.
- Experiment with adding spices like cinnamon or nutmeg to the batter for an extra flavor kick.
- You can top the pancakes with fresh berries, sliced bananas, or a dollop of yogurt for added nutrition.
- If you prefer a thicker batter, reduce the buttermilk slightly.
- Leftover batter can be stored in the refrigerator for up to 24 hours, allowing for quick pancake-making later on.
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Beet Brownies With Walnuts
Beet brownies are a delightful twist on traditional chocolate brownies, offering a moist and rich texture that’s surprisingly healthy. Perfect for those looking to satisfy their sweet tooth with a nutritious option, these brownies are ideal for families, dessert lovers, or anyone wanting to sneak some vegetables into their treats.
The preparation time is about 15 minutes, with an additional baking time of 25-30 minutes, making them a quick and easy dessert option.
Ingredients:
- 1 cup cooked and pureed beets
- 1 cup dark chocolate chips (or semi-sweet)
- 1/2 cup coconut oil (melted)
- 1 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
Cooking Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan or line it with parchment paper for easier removal.
- In a small saucepan, melt the dark chocolate chips and coconut oil together over low heat, stirring until smooth and well combined. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the beet puree, brown sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and all ingredients are well incorporated.
- Gradually add the melted chocolate mixture to the beet mixture, stirring until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to over-mix.
- Fold in the chopped walnuts, reserving a few for topping if desired.
- Pour the batter into the prepared baking pan and spread it evenly. Sprinkle any reserved walnuts on top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow cooling in the pan for about 10 minutes before transferring to a wire rack to cool completely. Cut into squares and serve.
Variations and Tips:
- Sweetness Adjustments: If you want less sweetness, reduce the brown sugar by 1/4 cup or substitute with a sugar alternative.
- Nut Options: You can replace walnuts with pecans or almonds based on preference or availability.
- Add-Ins: Consider adding chocolate chunks, dried fruits, or a sprinkle of sea salt on top for added flavor and texture.
- Storage: Store any leftovers in an airtight container in the fridge for up to one week, or freeze for longer shelf life. To reheat, simply warm them in the oven at a low temperature.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent treat.
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Beetroot Parfait With Yogurt and Granola
The Beetroot Parfait With Yogurt and Granola is a vibrant, healthful dessert that beautifully combines the earthy sweetness of roasted beets with creamy yogurt and crunchy granola.
This dish is perfect for those looking for a revitalizing, nutritious treat that is both visually stunning and packed with flavor. Ideal for warm summer days, it requires a preparation time of about 30 minutes, not including the time needed to roast the beets.
This elegant parfait is suitable for breakfast, brunch, or a light dessert and can be enjoyed by anyone, including vegans and health-conscious individuals.
Ingredients:
- 2 medium-sized beetroots
- 1 tablespoon olive oil
- 1 cup plain Greek yogurt (or dairy-free yogurt)
- 2 tablespoons honey or maple syrup (optional)
- 1 teaspoon vanilla extract
- 1 cup granola (store-bought or homemade)
- Fresh mint leaves for garnish (optional)
Cooking Steps:
- Roasting the Beets: Preheat your oven to 400°F (200°C). Wash and trim the beetroots, then wrap them individually in aluminum foil.
- Place the wrapped beets on a baking sheet and roast for about 45-60 minutes, or until a fork easily pierces through the flesh. Allow them to cool before peeling and chopping into small cubes.
- Prep the Yogurt: In a mixing bowl, combine the Greek yogurt, honey or maple syrup (if using), and vanilla extract. Stir until smooth and well blended.
- Layering the Parfait: In serving glasses or bowls, start by adding a layer of roasted beet cubes at the bottom. Next, spoon a layer of the yogurt mixture on top of the beets, followed by a layer of granola.
- Repeat the layering process until the glasses are filled, finishing with a dollop of yogurt and a sprinkle of granola on the top.
- Garnishing: If desired, garnish with fresh mint leaves for added flavor and a pop of color.
- Chilling (Optional): For an extra revitalizing experience, you can chill the parfaits in the refrigerator for about 30 minutes before serving.
Variations & Tips:
- Flavor Enhancements: Experiment with adding spices like cinnamon or nutmeg to the yogurt mixture for extra warmth and flavor.
- Fruit Addition: You can include layers of fresh seasonal fruits like berries or bananas for added sweetness and texture.
- Vegan Option: Substitute Greek yogurt with coconut yogurt or any plant-based yogurt to make it vegan.
- Granola Choices: Use a variety of granola flavors, or make your own to guarantee a healthy and personalized crunch.
- Storage: Assemble individual parfaits in advance and store them in the refrigerator. Consume within a day for peak freshness.
Enjoy your beautiful and delicious Beetroot Parfait as a delightful summer dessert or a satisfying snack!
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Roasted Beet Sorbet
Roasted Beet Sorbet is a revitalizing and vibrant dessert that combines the earthiness of roasted beets with a touch of sweetness. This unique treat is perfect for summer gatherings, impressing guests at dinner parties, or as a wholesome option for those looking to enjoy a guilt-free sweet indulgence.
With a preparation time of about 40 minutes (plus freezing time), this sorbet is relatively quick to make and sure to delight everyone from beet enthusiasts to dessert lovers.
Ingredients:
- 2 medium-sized beets, roasted and peeled
- 1 cup water
- ½ cup granulated sugar (or sweetener of choice)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 30-40 minutes or until tender. Allow to cool, then peel and cut into quarters.
- In a blender or food processor, combine the roasted beets, water, sugar, lemon juice, vanilla extract, and salt. Blend until completely smooth, ensuring there are no beet chunks remaining.
- Pour the beet mixture into a shallow dish or a freezer-safe container. Spread it out evenly, and cover it with a lid or plastic wrap.
- Freeze the mixture for at least 4 hours, or until completely solid. If possible, stir the mixture every hour for the first 3 hours to achieve a smoother texture.
- Once fully frozen, remove the mixture from the freezer and let it sit at room temperature for about 5-10 minutes before scooping with an ice cream scoop.
- Serve immediately for a soft serve consistency, or return to freezer until ready to serve for a firmer texture.
Variations and Tips:
- For added flavor, consider experimenting with different herbs such as fresh mint or basil in the blending step for a fresh twist.
- If you want to incorporate a complementary flavor, mix in some finely grated ginger or citrus zest.
- To make this sorbet even creamier, you can blend in a few tablespoons of coconut cream or yogurt after the beets have been blended.
- If you prefer a sweeter sorbet, adjust the amount of sugar to your taste or substitute with honey or maple syrup.
- Be sure to plan ahead, as the freezing time after blending is essential for achieving the desired texture.
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Beet and Orange Trifle
Beet and Orange Trifle is a delightful and visually stunning dessert that combines the earthiness of roasted beets with the bright, citrusy flavor of oranges. This layered treat is perfect for summer gatherings, brunches, or as a whimsical dessert to impress your guests. Preparation time takes approximately 1 hour, plus additional chilling time for enhanced flavor melding.
Ingredients:
- 2 medium-sized roasted beets, cooled and peeled
- 2 large oranges, segmented
- 1 cup of whipped cream or whipped coconut cream
- 1 cup of Greek yogurt
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup granola or crushed biscuits (for added crunch)
- Fresh mint leaves for garnish
Cooking Steps:
- Prepare the Beets: Thinly slice the roasted beets into rounds and set aside.
- Make the Cream Mixture: In a mixing bowl, combine the Greek yogurt, whipped cream, honey (or maple syrup), and vanilla extract. Whisk together until well blended and smooth.
- Assemble the Trifle: In a large trifle dish or individual glasses, start layering the dessert. Begin with a layer of sliced beets at the bottom, followed by a layer of orange segments.
- Add the Cream: Spoon a layer of the cream mixture over the oranges, then sprinkle a layer of granola or crushed biscuits on top for added texture.
- Repeat Layers: Continue layering the beets, oranges, cream, and granola until you’ve used up all the ingredients, finishing with a generous layer of the cream mixture on the top.
- Chill: Cover and refrigerate the trifle for at least 2 hours so the flavors can meld together.
- Serve: Before serving, garnish with fresh mint leaves for a pop of color and liveliness.
Variations and Tips:
- For a vegan version, replace Greek yogurt and whipped cream with blended silken tofu and coconut cream.
- Add extra fruits like raspberries or blueberries for more flavor and color contrast.
- Consider adding a splash of orange liqueur (like Grand Marnier) to the cream mixture for an adults-only twist.
- Use different types of granola for unique texture and flavor; nut-based granola can complement the sweetness well.
- Layer other textures by incorporating layer textures like nuts or seeds between some layers for crunch.
Enjoy this vibrant, invigorating dessert that’s as pleasing to the palate as it is to the eyes!
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Chocolate Beet Cupcakes
Chocolate beet cupcakes are a deliciously moist and uniquely flavorful dessert that packs in the earthy sweetness of beets alongside the rich flavor of chocolate.
This recipe is perfect for anyone looking to impress friends with a creative twist on classic chocolate cupcakes, or for those who want to incorporate more vegetables into their treats without sacrificing taste.
With a preparation time of around 45 minutes and a baking time of 20-25 minutes, these cupcakes are suitable for both special occasions and casual weekday indulgences.
Ingredients:
- 1 cup cooked and pureed beets (about 2 medium beets)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or dairy-free alternative)
Cooking Steps:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Prepare Beets: If not done yet, cook your beets by boiling or roasting until tender, then blend them until smooth. Set aside to cool.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well-combined.
- Combine Sugars and Wet Ingredients: In another bowl, beat together granulated sugar, brown sugar, eggs, and oil until fluffy. Stir in the pureed beets and vanilla extract.
- Combine Mixtures: Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined; be careful not to overmix.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin tin, filling each liner about 3/4 full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Frost (Optional): Once cool, top with your favorite frosting. Chocolate ganache, cream cheese frosting, or even a simple dusting of powdered sugar works wonderfully.
Variations & Tips:
- Add Ins: Consider folding in chocolate chips, nuts, or dried fruits to the batter for added texture and flavor.
- Frosting Options: For a healthier option, top with whipped coconut cream or serve with a dollop of yogurt.
- Make it Vegan: Substitute eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water = 1 flax egg) and use plant-based milk for buttermilk.
- Storage: These cupcakes can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Enjoy these delightful chocolate beet cupcakes that are sure to win over even the pickiest eaters!
Beetroot Muffins With Cream Cheese Frosting
Beetroot Muffins with Cream Cheese Frosting are a delightful twist on traditional muffins, combining the earthiness of beetroots with the sweetness of baked goods.
These moist and flavorful muffins are perfect for brunch, afternoon tea, or as a treat for kids and adults alike. With a preparation time of approximately 20 minutes and a baking time of around 25 minutes, they’re a quick yet impressive dessert option that will surprise your guests with their vibrant color and subtle flavors.
Ingredients:
- 1 cup cooked and pureed beetroot
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup chopped walnuts or pecans (optional)
Cooking Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
2. In a mixing bowl, combine the beetroot puree, sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well incorporated.
3. In another bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the beetroot mixture, stirring gently until just combined. Do not overmix.
If using, fold in the chopped nuts at this stage.
5. Evenly distribute the batter into the prepared muffin tin, filling each liner about two-thirds full.
6. Bake in the preheated oven for about 25 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Cream Cheese Frosting:
- While the muffins cool, prepare the cream cheese frosting by beating together 8 oz of softened cream cheese, ½ cup unsalted butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and fluffy.
- Once the muffins are completely cooled, spread or pipe the frosting on top of each muffin.
Variations and Tips:
- For a healthier option, replace half of the all-purpose flour with whole wheat flour for added nutrition.
- Feel free to add in spices like nutmeg or ginger for a different flavor profile.
- If you prefer a dairy-free version, substitute the cream cheese frosting with a vegan alternative made from coconut cream.
- You can also add a dash of cocoa powder to the batter for a chocolatey beet muffin experience!
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy!
