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Dark Chocolate Red Beet Cupcakes
4 stars based on 1 review
Ready in: 30-60 minutes ?
Difficulty: 3/5
Serves/Makes: 24 mini cupcakes
INGREDIENTS:
1 1/2 cup sugar
1/2 cup vegetable oil
3 eggs
4 squares unsweetened bakers chocolate, melted
5 beets cooked, peeled and pureed
1 teaspoon vanilla extract
1 1/2 cup flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
DIRECTIONS:
Preheat oven to 375ºF.
In mixer bowl, beat the sugar, oil and eggs until creamy. Add melted chocolate, red beet puree and vanilla. Mix well.
In a separate bowl, stir together the flour, baking soda and salt. Add to the creamy chocolate mixture and continue mixing on medium speed for about 2 minutes.
Pour the batter into cupcake papers. Bake mini cupcakes for about 15 minutes; large cupcakes for 25 minutes.
Cool and frost with icing, if desired.
Christine's Notes: While the batter has a distinctive red velvet look to it before it’s baked, the magic of the oven heat turns these into deep dark chocolate treats. Topped with your favorite frosting (and if you're a secretive cook), no one will be any wiser that they’re noshing on super-nutritious beets. You decide.
NUTRITION:
This Dark Chocolate Red Beet Cupcakes recipe from CDKitchen serves/makes 24 mini cupcakes
Recipe ID: 85692
REVIEWS:
Guest: beetlover 2010-11-06
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.
