Recipes from The Sylvia Center, whose mission is to inspire young people to become healthy eaters and advocates for healthy food in their families and communities.
Well, there’s a phrase you never expected the kids to exclaim. Thanks to veggies for dessert, the kids are eating vitamin rich beets – and loving them. These beet cupcakes are quick and easy, two things that endear any recipe to our Field Good-y hearts. Those beets that have been sitting in the crisper for a couple weeks can get peeled, diced, pureed, and smothered in cocoa powder (another thing that warms our hearts). Whip up a 2-minute cream cheese frosting and these babies will be on the plate and in bellies in the blink of an eye. Hint: reserve two cupcakes in a secret location to ensure you get to enjoy.
Beet Cupcakes: Gimme a Beet!
Chocolate Beet Cupcakes with Cream Cheese Frosting
- 2 cups diced peeled beets (½-inch; about 2 medium)
- ⅔ cup plain yogurt
- 1½ cups whole-wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ¼ cup canola oil
- 1¾ cups packed confectioners’ sugar, divided
- 2 teaspoons vanilla extract
- 5 ounces cream cheese, at room temperature