GOLDEN CUPCAKES WITH HONEY-MASCARPONE FROSTING
Roasted golden beets make these yellow cakes wonderfully moist and contribute a delicious complex sweetness. Mascarpone has a hint of tang and a luscious yet light creamy texture that pairs perfectly with honey in the frosting. Best of all, all you have to do is stir to make a picture-perfect cupcake topping.
makes 2 dozen
no nuts
GOLDEN CUPCAKES
- 1 pound (453 g) golden beets (about 3 medium), trimmed and scrubbed
- 1½ cups (216 g) white whole wheat flour
- 1 cup (142 g) unbleached all-purpose flour
- 2¼ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1¼ cups (260 g) sugar
- 1 tablespoon pure vanilla extract
- 4 large eggs, at room temperature
- 1 cup (224 g) grapeseed or other neutral oil
- ½ cup (112 g) whole milk
HONEY MASCARPONE FROSTING
- 1 pound (452 g) mascarpone (scant 2 cups)
- 1 cup (136 g) confectioners’ sugar, or more to taste
- ⅓ cup (113 g) runny mild honey
1. To make the cupcakes: Position a rack in the center of the oven and preheat to 375°F.
2. Wrap the beets tightly in foil, place on a pan, and roast until tender enough that a paring knife slides through easily, about 1 hour. Remove from the oven. Reduce the oven temperature to 350°F.
3. When the beets are cool enough to handle, rub off the skin and any darkened spots with the foil, then coarsely chop. You should have 2½ cups (417 g); reserve any remaining for another use. Cool completely.
4. Line 24 standard muffin cups with paper liners.
5. Whisk both flours, the baking powder, baking soda, and salt in a medium bowl. Combine the beets, sugar, and vanilla in a food processor and process until smooth. With the machine running, add the eggs one at a time, then process until the mixture is pale and aerated. Scrape the bowl. With the machine running, add the oil in a steady stream and process until emulsified. Transfer to a large bowl.
6. Using a large whisk, fold in the flour mixture in 3 additions, alternating with the milk in 2 additions, folding until each addition is fully incorporated before adding the next. Using a ⅓-cup (3-inch-diameter) ice cream scoop or a ⅓-cup measure, divide the batter among the prepared muffin cups.
7. Bake until a toothpick inserted in the center of a center cupcake comes out clean, 20 to 25 minutes.
8. Cool in the pans on wire racks for 5 minutes, then pop out the cupcakes and cool completely on the racks.
9. To make the frosting: Put the mascarpone in a bowl and stir in the confectioners’ sugar and honey until smooth. Taste and add more confectioners’ sugar if you prefer a sweeter frosting. Scoop the mascarpone into a pastry piping bag fitted with a large plain or star tip, or use a large resealable plastic bag and snip a ½-inch hole in one corner. Pipe the frosting onto the cooled cupcakes.
MAKE AHEAD
The unfrosted cupcakes will keep at room temperature for up to 3 days or in the freezer for up to 1 month. Their golden color will fade over time. The frosted cupcakes will keep in the refrigerator for up to 1 day.
