Dessert

Beet Cupcakes and Frosting is for Dessert, Snack.

Beet Cupcakes and Frosting takes 25 minutes to prepare.

Beet Cupcakes and Frosting takes 25 minutes to cook.

Beet Cupcakes and Frosting makes 18 servings.

The ingredients for Beet Cupcakes and Frosting are:

1/2 cup vegetable oil
2 eggs
1 1/4 cups sugar
1 tsp. vanilla extract

3 cups grated beets (I use the food processor)

2 cups flour (all-purpose or whole-wheat, or a mix)
1 tsp. ground cardamom
1 tsp. ground cinnamon
1/4 tsp. ground cloves
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

1/2 cup milk

Frosting:
1/2 cup shortening
1/2 cup butter
2 cups powdered/confectioner's/icing sugar
1 egg white
1 tsp. vanilla

Here is how you make Beet Cupcakes and Frosting:

Beat eggs, oil and sugar until combined. Beat in beets. In small bowl, combine flour, cardamom, cinnamon, cloves, powder, soda and salt. Add to beet mixture alternating with the milk. Pour into greased or lined muffin cups. Makes 18 cupcakes. Bake at 350 for 20 minutes. Frosting: Combine all 5 ingredients and beat until light and fluffy. I only ever use 2/3 of the batch of frosting to cover my cupcakes, so the Nutr. Info reflects that.Number of Servings: 18Recipe submitted by SparkPeople user ARDONINI.

The nutritional information for Beet Cupcakes and Frosting is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 307.5

• Total Fat: 16.4 g
• Cholesterol: 126.5 mg
• Sodium: 299.4 mg
• Total Carbs: 35.7 g
• Dietary Fiber: 2.4 g
• Protein: 5.9 g