1 1/4 c. all-purpose flour
1/4 c. unsweetened cocoa powder
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 c. pureed cooked beets
3/4 c. Vanilla Bean sugar
1/4 c. Roasted Almond Oil
1 egg
1/2 c. buttermilk
1/4 c. Raspberry Balsamic
125 g block light cream cheese, cubed
1/2 c. icing sugar
Preheat oven to 350°F. 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 min. Beat in egg, then beets. 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 center of oven until a cake tester inserted in cupcakes comes out clean, 20 to 25 minutes. Cool in pan on a rack for 15 minutes, then remove cakes to a rack to cool completely before icing. Stir together Raspberry Balsamic, cream cheese and icing sugar until evenly mixed. Spread over cooled cupcakes.
*Tested at our Fall Root Vegetable Class
