This is a fabulous yummy moist cupcake and the icing is to-die-for just fabulous!!
I would probably eat these for breakfast... They weren't sweet enough to call them a cupcake more like muffin territory for me. Maybe with some chocolate chips thrown in it would be more sweet but this just wasn't quite there for me.
Title was appropriate and describes the cupcake well. I'll admit I don't have a very clean palette yet. I do think this is a good recipe probably better for adults than for children that are used to grocery store cupcakes. It went over well with the group of adults I served it to and they were surprised that beets were the main ingredient. It wasn't very red though. The icing was nice and sweet. I made these as mini cupcakes and used my all purpose gluten free flour mix. I might experiment with this a bit and try adding some Stevia to the batter and maybe some coffee or mini chocolate chips to drown out the musty root vibe. Pros: Good texture not too heavy. Cons: Cupcakes had an earthy taste. Not sweet enough for me.
I was given these cupcakes last year by a friend and decided to give them a try this year. The first time I made cupcakes. The second time I put the batter in a bread pan. It made an amazing loaf of quick bread. It is extremely moist and earthy. But if you are used to things with a more natural flavour you want to be offended by it at all. My 10-year-old loves them so I wouldn't think children would be turned off by the flavor either.
I did use gluten free flour and they came out delicious. I ended up forgetting to save some of the beet puree for the icing so we went with a buttercream frosting instead. Still yummy. Well written recipe - very easy to follow. Thank you. Oh yeah and my three-year-old loved them!
Used 1pkg Love pre-cooked beets shredded...1-3/4c. Also forgot to separate sugar...all went into batter. Don't think it mattered. I don't use frosting on cakes anyway so the cake was a little sweeter. Beautiful shaped cakes...Highest I have ever made... Reminded me of how Devil Dogs used to taste in the old days.....
I made a few substitutions 1 cup white all-purpose flour used organic sugar and reduced it to 2/3 subbed kefir for buttermilk. I think I reduced the sugar too much ha ha but the cupcakes turned out great. They were so fluffy and the earthiness of the beet/cocoa combo was delightful. My 8-year-old wanted to eat them all up.
