Chocolate Beet Cupcakes
Ingredients:
4-5 med beets (enough to make 1 1/2 cups of beet puree)
2 c flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 c cocoa powder
1/4 c veg oil
1/2 c applesauce
1/2 c packed brown sugar
1 c sugar
1 tsp vanilla extract
3 eggs
3/4 c mini chocolate chips
1 can cream cheese frosting
Place beats in a large glass microwave-safe bowl. Add 1/4 c water, and
cover with microwave-safe plastic wrap. Cook on high for 8-10 minutes
or until beets are tender. (I found potato button on my microwave
cooked it the fastest) Drain and let cool slightly. Once cool to the
touch, rub skins off the beets with paper towel and quarter them.
(This didn't work for me so good luck) Place them in blender or food
processor and puree until smooth; let cool to room temperature.
Preheat oven to 350
Line two 12-cup cupcake pans with paper liners and set aside.
In medium bowl, combine flour, baking soda, baking powder, salt and
cocoa powder; set aside.
In a large bowl, using an electric mixer on medium speed, mix
together oil, applesauce, both sugars and vanilla until well combined.
Add eggs, one at a time, mixing well after each addition. Add beet
puree and mix until well combined. Gradually add flour mixture and
mix; fold in chocolate chips. Evenly divide batter among the prepared
cupcake pans and bake for 15-20 minutes until tooth pick comes out
clean. Let cupcakes cool in pan for 10 minutes. Turn cupcakes out onto
a cooling rack and let cool completely. Once cool, frost tops with
frosting and serve. Enjoy
4-5 med beets (enough to make 1 1/2 cups of beet puree)
2 c flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 c cocoa powder
1/4 c veg oil
1/2 c applesauce
1/2 c packed brown sugar
1 c sugar
1 tsp vanilla extract
3 eggs
3/4 c mini chocolate chips
1 can cream cheese frosting
Place beats in a large glass microwave-safe bowl. Add 1/4 c water, and
cover with microwave-safe plastic wrap. Cook on high for 8-10 minutes
or until beets are tender. (I found potato button on my microwave
cooked it the fastest) Drain and let cool slightly. Once cool to the
touch, rub skins off the beets with paper towel and quarter them.
(This didn't work for me so good luck) Place them in blender or food
processor and puree until smooth; let cool to room temperature.
Preheat oven to 350
Line two 12-cup cupcake pans with paper liners and set aside.
In medium bowl, combine flour, baking soda, baking powder, salt and
cocoa powder; set aside.
In a large bowl, using an electric mixer on medium speed, mix
together oil, applesauce, both sugars and vanilla until well combined.
Add eggs, one at a time, mixing well after each addition. Add beet
puree and mix until well combined. Gradually add flour mixture and
mix; fold in chocolate chips. Evenly divide batter among the prepared
cupcake pans and bake for 15-20 minutes until tooth pick comes out
clean. Let cupcakes cool in pan for 10 minutes. Turn cupcakes out onto
a cooling rack and let cool completely. Once cool, frost tops with
frosting and serve. Enjoy
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