Not only are these cupcakes chocolatey and delicious but they are also loaded with vitamins and minerals thanks to the beets! These are in no way a health food but if you're going to eat cupcakes you might as well have some healthy stuff baked in (and no, they don't taste like beets!)
Ingredients:
2 cups cooked and shredded beets
1/2 cup butter, melted and cooled
1/2 cup light olive oil
1/2 cup brown sugar
1/2 cup maple sugar
3 eggs
1 tsp vanilla
2 cups flour
3/4 cup cocoa
2 tsps baking powder
2 tsps baking soda
pinch salt
Cook the beets first. They could be boiled but roasting them brings out their sweetness, 400 F for 35-40 minutes. Once cooled peel and shred them (where gloves if you can) Place the shredded cooked beets in a colander and let drain naturally but don't press. You want the moisture not excessive wetness. And maybe nothing will drain out, that's ok.
Mix the butter, oil, brown sugar and syrup together then add the eggs and vanilla.
In a separate bowl mix the flour, cocoa, baking powder, baking soda and salt together.
Add the dry ingredients to the wet to combine then add the beets.
Spoon into paper lined tins and bake at 350 F for 25 minutes.
Your tester should come out clean when done.
Frost with your favourite buttercream icing.
They are really quite moist and delicious. I didn't even finish frosting them before giving one a try...my bad!
Alternatively you could bake 2 - 9" square pans (oiled and dusted with cocoa powder) also at 350 F for 25 minutes and dust with icing sugar.
Not sure how many cupcakes the full recipe makes because I made a 9" square and 9 medium cupcakes this time.
No comments:
Post a Comment