can’t beet pink peppermint cupcakes

11 Dec

These turned out quite pepperminty with not a single hint of beet flavor! They were light, moist, perfect. The tops baked a nice fuchsia-like pink and were smooth, perfect for frosting, although interestingly enough, under the top layer they were golden, kind of like a sunset.

I may change the recipe slightly and call them ‘sunset cupckaes’ for a variation.

Dry:
* 3 cups flour
* 2 cups sugar
* 1 Tbsp baking powder
* 1 teaspoon salt
Wet:
* 1 14 oz can unsalted beets + water to = 2 1/3 cup
* 2/3 cup vegetable oil
* 1 teaspoon vanilla
* 1 1/2 tsp peppermint extract
1 recipe cream cheese frosting
Candy canes or peppermint candies, crushed

Preheat to 350′. Mix the dry together until completely uniform. Blend the beets and their juice together until smooth. Add enough water to make 2 1/3 cups. Mix wet ingredients into the dry. Makes 20-22 cupcakes (22 min). Cool completely (I put it in the freezer) before frosting with cream cheese frosting. Top with crushed peppermints.

May try and make into a layered round cake.

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