The basic cupcake recipe is very easy, quick and healthy, thanks to the yoghurt and vegetable oil in it.
I use it for a large variety of cupcakes by adding different dry ingredients to the dough.
This time I tried adding finely grated beet and ground walnut and it turned out bloody-looking and pretty tasty.
Bonus: the most antioxidants you ever had in a cupcake!
For the basic dough, mix
1.5 cup flour
1 tsp baking soda
in a large bowl.
In another, mix
1.5 cup unflavored yoghurt
1/3 cup vegetable oil
Combine the two and mix well.
Grate a small beet to measure about 1/2 cup.
You can add 1 cup of basically anything to this dough, as long as it's relatively dry, grated carrot or zuccini is still OK, but you can try shredded coconut, chocholate chips, cubed apple...anything you crave at the moment :)
Add beet and walnut, mix thoroughly.
Add spices to taste: I used 1/2 tsp powdered ginger and 1/2 tsp vanilla extract this time.
Spoon it into lined muffin tins and bake on 350 F (175 C)for 20 min or until inserted knife comes out clean.
The beet and walnut in the dough will make it look uneven, bloody brain-like.
You can serve it as is or decorate Here I used cream cheese and lingonberry jam (from IKEA, it's full of fruit!)