Beets also give food a fun colour -- bright pink -- just in time for Valentine's Day! I modified the recipe for Angel Food Cupcakes for a festive (the original recipe called for yellow squash puree), low-sugar alternative for little ones. Monkey is a big fan.
5 large egg whites
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup all-purpose flour
1/3 cup agave nectar
1/4 cup beet puree
1 teaspoon fresh-squeezed lemon juice
1 teaspoon grated lemon zest
1 (8-ounce) package cream cheese
1/3 cup beet puree
2 tablespoons frozen orange juice concentrate
Preheat oven to 325◦F, and line a 12-cup muffin tin with paper baking cups.
Combine egg whites, cream of tartar and salt with an electric mixer, and beat until egg whites double in volume and stiff peaks form, 4 to 5 minutes.
Using a rubber spatula, gently fold in flour, agave nectar, beet puree, lemon juice and zest to the egg white mixture until just combined.
Divide batter among muffin cups and bake until the tops are lightly browned and spring back to touch, 22 to 25 minutes. Let cupcakes cool.
For the frosting, beat cream cheese, beet puree, orange juice concentrate in a medium bowl until smooth. Spread the frosting over the cooled cupcakes.
Makes 12 cupcakes. Enjoy!