Dark Chocolate Red Beet Cupcakes
CDKitchen https://www.cdkitchen.com
Serves/Makes: 24 | Ready In: 1-2 hrs
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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1765/Dark-Chocolate-Red-Beet-Cupcak114819.shtml
Recipe ID: 85692
Nutrition:
per serving: 159 calories, 8g fat, 22g carbohydrates, 2g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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