It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Dark Chocolate Red Beet Cupcakes
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- #85692
Vegetables in cupcakes? The beets add rich red color to these dark chocolate delights.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
5 beets (2 to 3-inch size)
1 1/2 cup sugar
1/2 cup vegetable oil
3 eggs
4 ounces unsweetened baker's chocolate, melted and cooled
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
directions
Peel the beets. Place them in a pan of water and bring to a boil. Cover the pan and reduce the heat to a strong simmer. Cook for 25 minutes or until soft. Drain well and let cool slightly. Coarsely chop the beets and add to a food processor or blender. Puree until smooth. Let cool.
Preheat the oven to 375 degrees F. Line a muffin pan with cupcake liners.
Combine the sugar, oil, and eggs in a mixing bowl. Beat on medium speed with an electric mixer until creamy. Add the melted chocolate, beet puree, and vanilla and mix well.
In another bowl, stir together the flour, baking soda, and salt. With the mixer running, slowly add the flour mixture to the chocolate mixture and beat on medium speed for 2 minutes.
Fill the cupcake liners 3/4ths full with the batter. Place the pan in the oven and bake at 375 degrees F for 25 minutes (if using a mini muffin tin, bake for about 15 minutes). Remove the pan from the oven. Transfer the cupcakes to a wire rack to cool completely.
Once the cupcakes are cool, frost as desired. Store the cupcakes in an airtight container.
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nutrition data
159 calories, 8 grams fat, 22 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
November 6, 2010
Chocolate is unbeatable of course and I never pass up an opportunity to integrate something extra (nutritious) where possible. [my kids can vouch for the quantity of wheat germ--they will never know how much--they ingested in such innocuous treats as pancakes (made with whole wheat flour of course)]. As for beets they were fully integrated into this recipe in spite of my uncertainty about the quantity: was the intention large, small or medium. It would be helpful to know the amount of puree. Good recipe.