Yep! You read that right. Beets made into dessert. You say you have a friend/neighbor/family member who grew beets in his/her garden and didn't know what to do with them so he/she handed them over the fence and challenged you to turn them into something delicious? Me too! So you have come to the right place! (Don't tell me that I'm the only one that has things like this happen to them.) Anyways, I did some searching and found a beet cake recipe at Taste of Home. This is like a carrot spice cake only not. :) It was a huge hit with all NINE kids. (My five plus the friends' who gave me the beets) Come to find out, (AS I WAS BAKING!) the men were discussing baking a cobbler because they were worried that my "beet dessert" would be nasty. They were amazed! These are moist and so yummy. And I can justify it by saying they are a vegetable. (Just play along!)
1 cup uncooked, peeled and shredded beets
2 t lemon juice
1 1/4 c melted butter
1/2 c milk
2 T honey
2 t vanilla
2 1/2 c flour
2 c sugar
1/2 c cocoa
2 t baking soda
1 t salt
In a small bowl, toss beets with lemon juice; set aside. In a bowl, beat the eggs, butter, milk, honey and vanilla. Combine the flour, sugar, cocoa, baking soda and salt; add to egg mixture and beat just until blended. Stir in beet mixture. Scoop batter into lined cupcake pans (makes 24+ cupcakes) and bake at 325* 22-25 minutes until toothpick comes out clean. Cool and frost with cream cheese frosting.
Cream Cheese Frosting1 cube butter, softened
1 package cream cheese*
3-4 cups powdered sugar (you can use more if you want)
maraschino cherry juice (or milk)
1-2 t. vanilla
1 t. almond extract (optional)
1 c. heavy whipping cream, whipped
Cream butter and cream cheese together and whip until fluffy. Add in powdered sugar and extracts**. Add maraschino cherry juice (1-2 T.) for desired consistency. You can add more powdered sugar if you get it too thin. Add in whipped cream.
*If you want a stronger cream cheese flavor use 2 packages of cream cheese. You will probably want to up the amount of powdered sugar.
**Always add extracts before the milk because they will thin out your frosting somewhat.