Experimental Beet Cupcakes

In my never ending quest to find yummy Weight Watchers-friendly sweets, I came across a recipe for cupcakes made with canned beets the other day.  The pink color just screamed “Valentine’s Day” to me, so I thought I’d experiment and bake some up tonight to bring in to work tomorrow.

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Here’s the recipe (each cupcake is 5 WW Points+):
1 8oz can beets with liquid
1/2 cup unsweetened applesauce
1 box white cake mix

1.  Preheat oven to 350 and line cupcake pan with 15 cupcake liners.
2.  Puree the beets and applesauce in blender.
3.  Pour cake mix into a large mixing bowl and add beet puree.  Beat with electric mixer for 2 minutes.
4.  Separate the batter into cupcake liners and bake for 20 minutes.

The verdict?
Well, I hate to say it but…… yuck, not a fan!!
They’re not inedible, but they’re definitely not my thing!  Unlike cupcakes made the same way, but using pumpkin instead of beets (which are DELICIOUS, and you really can’t taste the pumpkin)… you can really taste the beets in these.  And apparently I’m not a big beet fan.

So chalk that one up to experimentation.
I’m still going to bring them in to work tomorrow, though.  I’ll see if anyone else likes them and let you know.  Maybe it’s just me!

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