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Beet Chocolate Cupcakes with Honey Cream Cheese Frosting

Even if you hate beets you’re gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Ah, yes. The beet chocolate cupcakes… I love using fruit and veggies for a the liquid substite in muffins and cupcakes. Remember the Pumpkin Cupcakes with Cashew Cream Cheese Frosting? I used pumpkin there, but here I’m using beets 😀

Fruit and veggie purées make cupcakes so soft and moist and in my experience they last longer before going dry. So perfect for baking them in advance 🙂

I know they don’t look very Christmasy, but hey… chocolate… who doesn’t love anything with chocolate on Christmas 🙂 or at any other time for that matter 😛

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

This Christmas I’m off cooking duty. We’re invited to my mum and dad’s on Christmas Eve and to my husband’s relatives on Christmas Day. Although I obviously love cooking it feels nice not having to prepare tons of food. We’ll only be making the traditional nut roll, everything else is done already. And then I can rest and enjoy the holidays! 

I’ve been feeling very well these last couple of months, but pregnancy does a take some toll on my energy. Working hard these days before Christmas I think me and the little one deserve a little time off 😀 Thank god for mums!

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Okay, back to the cupcakes!

You can actually make any other frosting if you prefer something else, but I’m a big fan of cream cheese frosting and honey. So I joined those two and I love how great the this sweet and sour frosting pairs with the earthy chocolaty taste of the beet chocolate cupcakes.

Yup, good life!

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Let’s do some baking!

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Beet Chocolate Cupcakes with Honey Cream Cheese Frosting
Yields 20
Print
Total Time
1 hr 30 min
Total Time
1 hr 30 min
Beet Chocolate Cupcakes
  1. 2 cups all-purpose flour
  2. 1 tsp baking soda
  3. 2 tsp vanilla
  4. 3 TBSP cocoa powder
  5. 4 eggs
  6. 1 cup brown sugar
  7. 2 TBSP sunflower oil
  8. 2 cups beetroot purée
  9. 2 TBSP lemon juice
Honey Cream Cheese Frosting
  1. 200 g cream cheese, room temperature
  2. 150 g soft butter
  3. 2 tsp vanilla
  4. 5 TBSP icing sugar
  5. 3 TBSP honey
Instructions
  1. Beet Chocolate Cupcakes: Preheat the oven to 170 °C.
  2. In a large mixing bowl combine flour, baking soda, vanilla and cocoa powder.
  3. In the bowl of the electric mixer, fitted with a paddle attachment, blend toogether the eggyolks, brown sugar and sunflower oil on a medium speed until well combined.
  4. Add beetroot purée and lemon juice and blend again.
  5. Keep your mixer on medium speed and slowly add the flour mixture to the yolk mixture.
  6. In a separate bowl (using a clean whisk attachment or a handmixer) whip eggwhites and a pinch of salt until stiff.
  7. Using a rubber spatula, gently fold the eggwhites into the batter until well combined.
  8. Divide the batter among 20 paper lined muffin cups, filling about 3/4 full.
  9. Bake in the preheated oven for about 20 - 25 minutes, until the toothpick comes out clean.
  10. Cool in the baking pan for a few minutes, then transfer to a cooling rack to cool completely.
  11. Honey Cream Cheese Frosting: To make the frosting, take crwam cheese, soft butter and vanilla and beat until the mixuture becomes fluffy and has a much lighter color.
  12. Gradually add icing sugar and honey and mix until well combined.
  13. If the frosting looks too runny, rerigirate it until it has the right consistency.
  14. Assembly: When the cupcakes have cooled completely, spread the frosting over them and sift over some cocoa powder.
Notes
  1. To make homemade beetroot purée you can either purée cooked or roasted beetroot. For roasting I'm wrapping whole beetroot in foil and remove the skin afterwards.
Use Your Noodles https://www.useyournoodles.eu/

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top!

Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top! Click to find the whole recipe or pin and save for later!
Even if you hate beets you're gonna love these soft beet chocolate cupcakes with some honey cream cheese frosting on top! Click to find the whole recipe or pin and save for later!

Pumpkin Cupcakes with Cashew Cream Cheese Frosting

Looking forward to spring but also looking back to autumn with these moist pumpkin cupcakes topped with cream cheese frosting made of cashews. 

Pumpkin Cupcakes With Cashew Cream Cheese Frosting

Aaaah cupcakes!

And pumpkin!

And frosting!

… And crumbs!

I’m doing a second pumpkin recipe in a row. That’s because I had a big pumpkin waiting for me in the basement. My relatives from Croatia gave it to me to try it out. It is a big pumpkin with a blue-ish skin and a deep yellow-orange sweet meat. They call it Turkinja in Croatia. I’m a sucker for pumpkins with very sweet meat, so this one is going to the top of my list, right next to hokkaido pumpkin.

Pumpkin Cupcakes With Cashew Cream Cheese Frostin

We’re having pretty depressing days here. Like, really depressing. And these pretty pumpkin cupcakes are all gone. So I’ll be testing some new dessert recipes today, to cheer myself up. If you’re feeling down I suggest you start baking immediately!

Pumpkin Cupcakes With Cashew Cream Cheese Frostin

You’ll notice that I’m separating eggs, whipping eggwhites and adding them at the end. I’ve been using this technique for a long time now. The basic cupcake recipe has been handed down to me by my mother in law. An it has never failed me.

I’m a mess sometimes. I forget key ingredients so often. Unsalted bread is a constant at our house. Not to mention the cupcakes! I’ve made them without oil and even without baking soda. But since I’m whisking the eggwhites separately, this doesn’t really seem to be such a big a problem. They rise a bit more with the baking soda, but it’s not a drastic change.

If you prefer the easier version (wet ingredients together, dry ingredients together, no eggwhite whisking), do it! I haven’t done it, but I’m pretty sure it will turn out just fine. Let me know if you try that.

Use Your Noodles - Pumpkin Cupcakes With Cashew Cream Cheese Frostin

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Pumpkin Cupcakes with Cashew Cream Cheese Frosting
Yields 12
Print
Total Time
1 hr 30 min
Total Time
1 hr 30 min
PUMPKIN CUPCAKES
  1. 2 cups whole grain spelt flour
  2. 1 tsp baking soda
  3. 4 tsp ground cinnamon
  4. 1 tsp ground ginger
  5. 1 tsp allspice
  6. 1 tsp ground cloves
  7. 1/2 tsp ground nutmeg
  8. 4 eggs
  9. 2/3 cups sugar
  10. 1/2 cup sunflower oil
  11. 2 cups pumpkin puree
  12. 2 TBSP lemon juice
  13. pinch of salt
FROSTING
  1. 2 cups pre-soaked cashews (at least 5 hours)
  2. juice of 2 lemons
  3. 1/2 tsp salt
  4. 6 TBSP honey
  5. 1-2 TBSP water
TOPPINGS
  1. pumpkin seeds
  2. lemon zest
Instructions
  1. Preheat the oven to 170 °C.
  2. In a large mixing bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves and nutmeg using a whisk.
  3. In the bowl of the electric mixer, fitted with a paddle attachment, blend toogether the eggyolks, sugar and sunflower oil on a medium speed until well combined.
  4. Add pumpkin puree and lemon juice and blend again.
  5. Keep your mixer on medium speed and slowly add the flour mixture to the yolk mixture.
  6. In a separate bowl (using a clean whisk attachment or a handmixer) whip eggwhites and a pinch of salt until it is stiff.
  7. Using a rubber spatula, gently fold the eggwhites into the batter until well combined.
  8. Divide the batter among 12 paper lined muffin cups, filling about 3/4 full.
  9. Bake in the preheated oven for about 20 - 25 minutes, until the toothpick comes out clean.
  10. Cool in the baking pan for a few minutes, then transfer to a cooling rack to cool completely.
  11. To make the frosting, take cashews, lemon juice, salt and honey and blend in a blender until it has a smooth cream like texture. If necessary add 1 or 2 tablespoons of water.
  12. When the cupcakes have cooled completely frost them with the cashew cream cheese frosting and top with pumpkin seeds and lemon zest.
Notes
  1. The smoothness of the frosting will actually depend on the quality of the blender you have. My blender is not top quality, so it's quite difficult getting a perfect smooth frosting
Use Your Noodles https://www.useyournoodles.eu/
Also try this delicious pumpkin recipe:

Mini Pumpkin Pizzas

Pumpkin Cupcakes With Cashew Cream Cheese Frostin


PRINT THIS RECIPE AND MAKE YOUR PERSONALIZED USE YOUR NOODLES COOKBOOK

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Pumpkin Cupcakes With Cashew Cream Cheese Frostin