Gluten-free Raspberry Cupcakes Recipe

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A Gluten Free Valentines
The instructions are long, but trust me, the recipe is de-lish and it turns out great every time!
Gluten-free Raspberry Cupcakes Recipe
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Servings
Ingredients
For the Cupcakes
For the Butter cream
Servings
Ingredients
For the Cupcakes
For the Butter cream
Gluten-free Raspberry Cupcakes Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
To prepare the beets
  1. Preheat the oven to 400 degrees F.
  2. Place a large sheet of heavy-duty foil on a baking sheet. Set aside.
  3. Wrap the beets loosely with the foil -- leaving a good few inches around them, but sealing it tightly.
  4. Roast in the preheated 400 degree F oven until they are fork tender, about 1 hour. (Refer notes)
  5. When the beets are done, remove them from oven and open the foil. Let them cool.
  6. Use your hands of the back of a knife to remove the skin.
For the butter cream
  1. Place butter in a large mixing bowl, and add about half of the powdered sugar.
  2. Use an electric mixer (or heavy wooden spoon) to mix until smooth.
  3. Add the sugar and blend until smooth.
  4. Pour the half and half and vanilla and beat for about 30 seconds. Make sure it is very smooth and spreadable.
For the cupcakes
  1. Preheat the oven to 350 degrees F and line 2 (1 dozen) muffin pans with paper cups. Set aside.
  2. Purée the roasted beets with the buttermilk and fresh raspberries. Blend until it's as smooth as possible.
  3. Pour the raspberry beet mixture into a large mixing bowl and stir in the yogurt, vanilla, lemon juice, sugar and salt.
  4. Use a fork to blend in the egg.
  5. Stirring constantly, add the oil and mix until blended.
  6. Now sift in the flour, cocoa powder, baking soda and baking powder. Mix just until it's blended.
  7. Fold in the mini chocolate chips.
  8. Use a large spoon to fill each paper cup about 3/4 the way up.
  9. Place the muffin pans on baking sheets and bake in the preheated 350 degree F oven until the cupcakes are set, about 20 to 25 minutes.
  10. Let the cupcakes cool completely.
  11. Spread a thin layer of the Butter cream on top and sprinkle with colored sprinkles, serve fresh!
Recipe Notes

Stick a fork into the thickest part of the beet and if it slides off easily, they're done. You should check the beets after about 20 minutes and sprinkle them with water (a couple tablespoons), and then re-seal the foil to finish the cooking.
To make heart shapes, you can use a marble, or a crumbled piece of foil, to place between the outside of the paper cup and the inside of each circle.

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