For the Cake
5 ounces raw beet, peeled and shredded (wear gloves and apron while shredding)
1 cup vegetable oil
1 1/4 cup sugar
3 medium eggs, separated
3 tablespoons 1 percent milk
1 cup roasted hazelnuts, chopped
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
For the Frosting
2 teaspoon beets, shredded
3/4 cup unsalted butter, softened
1 1/3 cup powdered sugar, sifted
2 cups lowfat cream cheese
1 teaspoon vanilla extract
1 teaspoon ruby red grapefruit zest
- Preheat the oven 350°F. Place the hazelnuts on a cookie sheet and bake for 8-10 minutes. Be sure to check the hazelnuts frequently to ensure they do not burn. Once roasted place nuts on a kitchen towel. Cover the nuts with half of the kitchen towel and gently roll back and forth to remove the skins. Line a muffin tin with cupcake liners.
- Beat oil and sugar in large bowl, then beat in egg yolks and milk.
- Fold in beets and hazelnuts. Sift flour and baking powder together and stir into the batter. Add spices.
- Using a clean bowl and beater beat the egg whites until they are stiff and fold them into the batter in three stages.
- Fill cupcake liners and bake for 18-22 minutes or until an inserted knife or skewer comes out clean.
- For the frosting, cream butter, and powdered sugar using a hand mixer. Blend in the cream cheese, vanilla, and grapefruit zest until smooth.
- Place the 2 teaspoons of shredded beets in a cup with 2 teaspoons of boiling water. Let sit for a couple of minutes. The red liquid can be added to the frosting to make pink frosting without the aid of food coloring.
- Frost the cupcakes once cooled completely and enjoy.
Makes 18 cupcakes.
- Desserts, Cupcakes