A fun little way to sneak veggies into your loved one’s diet this Valentine’s day!
Recipe from: Marc at Bake to the Roots
INGREDIENTS
For the cupcakes
- 3/4 cup freshly puréed beet roots, cooked and peeled
- 1/3 cup vegetable oil
- 1 1/4 cups sugar
- 1 1/2 tsp. vanilla extract
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1 1/2 tbsp. cocoa powder
- 1/4 tsp. salt
- 3/4 cup milk
For the frosting
- 1/3 cup butter
- 7 oz. cream cheese
- 1/2 tsp. vanilla extract
- 1/2-1 cup confectioner’s sugar
To see full recipe click here
*The featured image by Nathalie Jolie on Unsplash is a representation of the recipe. Not a photo of the actual recipe.