Beet-Chocolate Cupcakes
We took a cue from Victorian-era cakes which sometimes used beets for their natural sweetness and moisture.
Keywords
- Desserts or Baked Goods
- Vegetables
- Chocolate
- Cakes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Food processor
- Muffin tin
- Cupcake liner
- Cooling rack
- Offset spatula
- Oven
- Mixing bowl
- Microwave
- Whisk
- Spatula
- Toothpick
- Chef's knife
- Measuring spoon
Ingredients
- 12 ounces (340 grams) beets, trimmed, peeled, and quartered
- 2 ounces (57 grams) 70 percent dark chocolate, chopped
- ½ cup (1½ ounces/43 grams) Dutch-processed cocoa powder
- ⅓ cup expeller-pressed canola oil
- ¾ cup (5¼ ounces/149 grams) sugar
- 2 large organic eggs
- 3 tablespoons organic 1 percent low-fat milk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (4⅛ ounces/117 grams) whole-wheat flour
- 1 recipe Yogurt-Cream Cheese Frosting
- 1 recipe Beet "Sprinkles"
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