All Natural Zombie Brain Cupcakes

• Vegetarian

• Produce

  • 1/2 cup Beet puree
  • 1/4 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3/4 cup Brown sugar
  • 2 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/8 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

Found on brendid.com

Description

Directions

• Preheat oven to 350 degrees F. Line mini muffin tin with cupcake papers.
• In a large bowl, mix together sugar, beet puree, egg and vanilla.
• Stir the dry ingredients into the wet mixture and mix until completely combined.
• Use a small scooper or spoon to drop two teaspoons of batter into each cupcake paper.
• Bake for 10 to 12 minutes, making sure a toothpick inserted into the center of a cupcake comes out clean. The cupcakes should spring back when lightly touched.
• Remove from the oven and let cupcakes cool completely.
• How to make beet puree: Wash and boil three small to medium beets until tender. Remove skins and puree until smooth. (Add a tablespoon or two of the water you boiled the beets in if necessary to puree.)
• Cream together cream cheese, butter and vanilla until no lumps remain.
• Scrape down sides of bowl and add 1 tsp beet puree. Mix until uniform in color.
• Stir in powdered sugar one cup at a time until you have a stiff icing.
• Use to frost cupcakes.