Don’t worry, though, these cupcakes taste nothing like beets. The end result is a moist, somewhat dense cupcake with a fun colour somewhere between red and fuschia
Cook the butter in a pan on the stove until browned. You can rest assured that this recipe is tried and true and that I'm not kidding when I say they're the most moist and delicious pumpkin cupcakes in all the land, because it's based one of my all-time most popular recipes
With an electric mixer, blend together creamcheese and butter until smooth. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes
In the bowl of your mixer add the butter and sugar, mix on medium high speed until pale and fluffy, add in the eggs one at a time, mix until well combined
Are you hosting a party or benefit, these could be the perfect addition. Frosting Combine creamcheese, butter, powdered sugar, lemon zest, vanilla and lemon juice in a medium sized mixing bowl
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