Chocolate Beet Cupcakes Food
CHOCOLATE BEET CUPCAKES
this is a fun fall project! You can of course roast your beets first; I took the lazy way out. If you want to use roasted beet, do them in the microwave.. Wear plastic gloves while working with the beets.
Provided by Sageca
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Line a 12-cup muffin tin with cupcake papers. Preheat oven to 350°F.
- Place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted.
- Stir often during the melting process. Stir until smooth and set aside to cool slightly.
- Whisk together flour, baking powder, baking soda and salt.
- In the bowl beat remaining butter and sugar together until well combined. Beat in egg and vanilla. Beat in beet purée, followed by melted chocolate mixture.
- Using a sturdy spatula, fold in flour mixture by hand. Do not over mix.
- Using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.
- Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in tins for a few minutes, then cool cupcakes completely on a wire rack.
- With an electric mixer, beat together cream cheese and butter until smooth. Add beet juice, icing sugar and vanilla and beat until smooth.
- Frost cupcakes as desired. Makes enough for twelve cupcake.
- Use a spatula or piping bag to frost cupcakes.
Nutrition Facts : Calories 331.2, Fat 16, SaturatedFat 9.7, Cholesterol 51.6, Sodium 267, Carbohydrate 46.6, Fiber 1.7, Sugar 35.1, Protein 3.3
CHOCOLATE BEET CUPCAKES WITH ORANGE CREAM CHEESE FROSTING
Delish! Got these from a cooking light cookbook and they were quite a hit. I did of course change them to choc. So if you want the original recipe just omit the cocoa powder. Enjoy!
Provided by KTM3734
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350.
- Peel the beets with a vegetable peeler. Grate beets using lrg holes of grater (use gloves or beets will dye hands).
- Spray muffin tins with cooking spray.
- Combine sugars, oil, and eggs in lrg bowl, beat at med speed until well blended. Add beets and beat well.
- In seperate lrg bowl add flour, and other dry ingredients and whisk together until mixed.
- Add flour mixture to sugar mixture alternately with milk. Beginning and ending with flour mixture.
- Pour batter into cupcake tins and tap on counter to remove air bubbles.
- Bake at 350 for 20-30 min or until toothpick inserted comes out clean. Cool in pans 10 mins on wire racks, remove from pans and cool completely.
- Frosting:.
- Beat rind, vanilla, and cream cheese with mixer at high speed until fluffy. Add powdered sugar and beat at low speed until blended. (don not overbeat).
- Frost cupcakes and sprinkle with walnuts if using.
- Store in refrigerator.
Nutrition Facts : Calories 230.8, Fat 6.9, SaturatedFat 1.9, Cholesterol 23.2, Sodium 134.2, Carbohydrate 39.6, Fiber 0.9, Sugar 28, Protein 3.4
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- Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 10 to 12 minutes. Transfer to a blender. Add buttermilk and puree until smooth. Reserve 2 tablespoons of the beet puree. Pour the rest into a large bowl.
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