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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 12 |
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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. Ingredients:
2 squares dark chocolate, chopped |
1/2 cup butter |
1 cup cake flour |
3/4 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup sugar |
1 egg, room temperature |
1/2 teaspoon vanilla |
14 ounces sliced beets |
1/2 cup cream cheese, room temperature |
2 tablespoons unsalted butter, softened |
1/2 teaspoon vanilla |
1 teaspoon beet juice |
2 cups icing sugar |
Directions:
1. Line a 12-cup muffin tin with cupcake papers. Preheat oven to 350°F.
2. 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.
3. Stir often during the melting process. Stir until smooth and set aside to cool slightly.
4. Whisk together flour, baking powder, baking soda and salt.
5. 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.
6. Using a sturdy spatula, fold in flour mixture by hand. Do not over mix.
7. Using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.
8. 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.
9. With an electric mixer, beat together cream cheese and butter until smooth. Add beet juice, icing sugar and vanilla and beat until smooth.
10. Frost cupcakes as desired. Makes enough for twelve cupcake.
11. Use a spatula or piping bag to frost cupcakes.
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