Velvety Beet Cupcakes With Raspberry Icing

• 1/4 cup raspberries, frozen
• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 200 ml beets, rinsed, drained, patted dry (half of a 398 ml can)
• 3/4 cup granulated sugar
• 1/4 cup safflower oil
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup buttermilk
• 125 g light cream cheese, cubed (half of a 250-g block)
• 1/2 cup icing sugar

1. Measure out raspberries and leave on counter. Preheat oven to 350u0b0F Line a 12-cup muffin pan with paper cups or spray with oil.
2. Stir flour with cocoa, baking powder, baking soda and salt in a large bowl. Puree beets in a blender or food processor. Beat sugar with oil in a medium-sized bowl, using an electric mixer, until combined, 2 minute Beat in egg, then beets and vanilla. Gradually beat in one-third of flour mixture just until blended, then half of buttermilk. Repeat additions, ending with flour mixture. Divide batter among muffin cups, filling each 3/4 full.
3. Bake in centre of oven until a cake tester inserted in cupcakes comes out clean, 20 to 25 minute Cool in pan on a rack for 15 min, then remove cakes to a rack to cool completely before icing.
4. PUSH raspberries through a sieve into a bowl, using the bottom of a ladle. Discard seeds. Stir in cream cheese and icing sugar until evenly mixed. Spread over cooled cupcakes.

raspberries, flour, cocoa, baking powder, baking soda, salt, beets, granulated sugar, safflower oil, egg, vanilla, buttermilk, light cream cheese, icing sugar

Taken from www.food.com/recipe/velvety-beet-cupcakes-with-raspberry-icing-498286 (may not work)