I made sure to make them when he wasn't around and not to tell him what the secret ingredients were until AFTER they were all gone.
Mission accomplished. We both liked the cupcakes, AND I got rid of two bunches of beets and an acorn squash. So, next time you're dreading a vegetable, try to figure out how to turn it into a dessert. Butter and sugar make everything taste better, right?
Veggie-ful Spice Cupcakes (adapted from my mom's carrot cake recipe)
- 1 c. applesauce or pumpkin, sweet potato, or acorn or butternut squash puree
- 1/3 c. canola oil
- 2 c. sugar
- 4 eggs
- 1/4 c. spiced rum (optional)
- 2 c. flour
- 2 tsp. baking soda
- 1 Tbl. cinnamon
- 3 c. shredded beets or carrots
Combine the oil, sugar, and puree, and mix until thoroughly combined. Beat in the eggs, two at a time. Mix in the spiced rum, if desired. Sift together the dry ingredients, add them to the wet ingredients, and stir until mostly combined. Stir in the shredded beets or carrots until everything is mixed.
Evenly divide the batter into greased muffin tins (an ice cream scoop works well for this!), and bake for 20-25 minutes at 350* F. You'll get ~two dozen cupcakes out of this recipe. Alternatively, pour into a 9x13-in cake pan and bake for 40-50 minutes for a single-layer, rectangular cake, or divide between two 8- or 9-in round cake pans and bake for 30-40 minutes for a two-layer round cake.
Top with your favorite cream cheese frosting, caramel frosting, brown butter frosting, or whatever floats your boat. Just don't do Greek yogurt frosting in an effort to get the tangy effect of cream cheese without running to the store to buy it. It will never set up. Ever.