Chocolate Velvet Cupcakes | Dairy Farmers of Manitoba | DFM

Ingredients

• 1 1/2 cups (375 mL) all-purpose flour
• 1/2 tsp (2 mL) each, baking powder and baking soda
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) coarsely chopped peeled beets (1 large)
• 3/4 cup (175 mL) granulated sugar
• 3/4 cup (175 mL) unsweetened cocoa powder
• 1 cup (250 mL) milk
• 2 eggs
• 1/3 cup (75 mL) butter, melted
• 1/4 cup (60 mL) plain yogurt (not fat-free)
• 2 tsp (10 mL) vanilla
• Add 1 tsp 5 mL) chipotle pepper powder with flour mixture.
• Make a quick chocolate frosting; melt 1-1/2 cups (375 mL) chocolate chips and stir with 1/2 cup (125 mL) sour cream; add 1/4 tsp (1 mL) chipotle pepper power, if desired.
• The addition of puréed beet makes this cupcake super moist.
• Although the beet in this recipe gives the batter a beautiful reddish colour, the baked cupcake will be brown.
• When working with beets, wear rubber gloves to prevent staining of your hands, or rub with lemon juice to remove the red colour (this works on cutting boards, too).