Cakes, Pies & Tarts · Uncategorized

Not the End of the World

Beet Cupcakes with Cinnamon Ginger Frosting

How many times have you been so focused on doing something that you miss a very important step? Like adding butter to your cupcakes. There must be lots of heads shaking right now–either because you agree that that was very silly or, hopefully, because you’ve done it too. Maybe Pandora was playing a favorite song that just begged to be belted out. Or maybe Oprah was emphatically yelling the name of her daily guest, and one had to see what was going on. It’s also possible to put the blame on the butter not being on the counter. But no, the butter was on the counter. Oprah was not on. Pandora was playing, but it wasn’t that loud. The butter was just forgotten–forgotten in all its room temperature glory. When they went into the oven, there was a small prayer said with the hopes that these cupcakes would survive 20 minutes of baking. Would they shrivel up into a dry brick of beet? Only time would tell.


There must’ve been a baking god looking over our shoulders. He knew that we were trying to balance the healthy dessert scale with this one. Or we just got lucky. The moisture from the beets and the brown sugar prevented these cupcakes from turning into launchable missiles of destruction. The final texture was slightly chewier than they probably would’ve been, and they did cling to the cupcake liners until completely cooled. Despite those obstacles, two taste testers gave them a try, and there were no complaints. Of course, a rich cream cheese frosting was slathered on top, that helped soften the blow. After all that fretting, it turned out the missing butter did not ruin this recipe in the least. They will need a second attempt though with all ingredients in action.

Have you ever forgotten a key ingredient in a recipe?

Beet Cupcakes with Cinnamon Ginger Frosting (Cupcakes adapted from No Recipes) – 1 dozen
Cupcakes
1 medium red beet
2 eggs, whisked
Zest of 1 orange
1 1/2 teaspoons vanilla
1 tablespoon fresh ginger, minced
1 cup plus 2 tablespoons flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, room temperature

Frosting
4 ounces cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
1 tablespoon vanilla
2 tablespoons honey
1 1/2 teaspoons ground cinnamon
1 tablespoon fresh ginger, minced
Pinch of kosher salt

1. Wrap the beet in foil and set on a baking sheet. Bake in a preheated oven at 400 degrees for an hour or until soft and tender. Remove from the oven and cool completely. Peel and chop the beat, then blend in a food processor with the eggs, orange zest, ginger and vanilla.

2. In a large bowl, whisk together the flour, brown sugar, baking powder and salt. Beat in the butter with an electric mixer until smooth.

3. Stir the beet mixture into the dry ingredients until just combined. Pour into a lined cupcake tin and bake in a preheated oven at 350 degrees for 18-22 minutes or until done. Cool completely.

4. While the cupcakes cool, beat the cream cheese, butter, vanilla, honey, cinnamon, ginger and salt until smooth. Frost the cupcakes once they’ve cooled.

Click HERE for the printable recipe.

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20 thoughts on “Not the End of the World

  1. Just made a batch, they turned out delicious! The zest added a bigger punch than I was expecting, in a good way. They have a lovely texture as well. Thanks for sharing!

  2. love the idea of the cinnamon ginger frosting. I made a chocolate beet cupcake with a honey cream cheese frosting,but these sounds yummy!

  3. It looks fantastic.I once tried to bake some cupcakes and forgot the butter.It was so hard not even my parakeet or dog dared to take a bite.

  4. first of all I’m a dork. I for the longest time didn’t know that in baking, the ingredients & measurements have to be accurate. For example a friend of mine said she didn’t have enough sugar & when I told her she’d have reduced sugar cupcakes I was met with a glare. Now I do understand & that’s why baking is my husband’s forte & mine is cooking. It’s our personalities.

    As far as your cupcakes go, let’s just say I was at a foodie thing at Joe’s restaurant where I had some beets. I always HATED them but they managed to turn that around for me. So now I’m looking forward to trying out these unique cupcakes you have!

  5. Wow this looks yummy. At first I thought it was a red velvet cupcake (which is my favorite) but this sounds even better– ginger and cinnamon!!! Nom nom… Thank you for sharing (my first time here by the way, I love your blog!!!)

  6. actually not often…but maybe b/c I rarely make recipes? One time I was cooking/photographing a salad for freelancing and forgot to add carrots. oops. luckily my “boss” agreed to just delete carrots from the list of ingredients.

    LOVE beets. I’ve had a beet cake in Nashville and it was really good.

  7. My roommate and I once forgot to add flour to banana bread once. Yeah. That was a disaster.

    I’m so glad these turned out though! Such a testament to the versatility of these babies!

  8. I once made applesauce cookies with my sister. We made applesauce as the recipe said, but then never measured the applesauce when we added it to the mixer. Just added all of it. Let’s just say we ended up with pools of “dough” on the cookie sheet before we realized our mistake. I decided to just add more flour because “flour doesn’t taste like anything” and they were quite disgusting. This was MANY years ago and I’ve learned my lesson, lol.

  9. Ah yes – this has happened to me plenty of time. Somehow for me it’s always the leavening agent and I realize it when whatever I’m making doesn’t rise (as the baking gods are not on my side). hehe

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