Chocolate-Beet Cupcakes with Cream Cheese Frosting

blog.fitbit.com

KCoop

Busy physician who might go to culinary school in retirement.

1¾ cups (9 oz/280 g) all-purpose flour

¾ cup (2½ oz/75 g) Dutch process or “extra dark” cocoa powder

1 teaspoon baking soda

½ teaspoon salt

2 large eggs

1½ cups (12 oz/375 g) granulated sugar

¾ cup (6 oz/185 g) beet puree (see note above)

¾ cup (6 fl oz/180 ml) canola or vegetable oil

1 teaspoon pure vanilla extract

1 cup (8 fl oz/250 ml) hot water

subheading: For the cream cheese frosting:

½ cup (2 oz/60 g) powdered sugar

¼ cup (¾ oz/20 g) Dutch process or “extra dark” cocoa powder

8 oz (250 g) Neufchâtel cream cheese, softened

Directions at blog.fitbit.com

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