I totally win. Vegetables in a dessert? Come on. I deserve a trophy. A medal of valor. At least a foot massage. I also think that these look like a Care Bear took a magical poop on top of them.
Before we leap into tomorrow, let me tell you a short story:
My apartment almost burned to cinders this week.
Before you start to think I left a pizza in the oven and it set the place ablaze, let me put all guessing to rest. The fire started beneath the front porch and those men in red had to hack away at some of the shingles. I wasn’t there, but thank poop my housemate smelled it in time.
I came home and it smelled like the flame-cooked eggplant my mom makes. Except more like a burning house.
We still have no idea how it started. Maybe someone got super sick of smelling these amazing beet cupcakes and not being allowed to eat them. I totally would’ve given them to said arsonist.
This is a PSA: wash your beets before you roast them! You might accidentally snuff a lady bug!
Beets are cut with about 1/2 inch of stem left, wrapped in foil, then roasted for a while.
Totally shredded. One batch for the batter, the other for the frosting.
These are pretty normal cupcakes outside of the root vegetable chunks. Chocolate-ee, sweet, fluffy, yum.
Cocoa powder should always be sifted to get rid of the millions of little chunkies.
Butter should be room temperature so that your mixer doesn’t heat up and burn the house down.
Beets are a natural food coloring. If you like pale pink frosting.
Always have spare frosting.
Chocolate Beet Cupcakes.
For the cupcake:
2 medium beets
3/4 cup butter, room temperature
1 cup firmly packed brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flour
2/3 cup dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup chocolate soy milk (or buttermilk, or regular milk)
For the frosting:
1/2 cup butter, room temperature
1/2 cup cream cheese, room temperature
2 1/2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
fresh-squeezed lemon juice from 1/2 a lemon
Pinch of salt
Preheat the oven to 375 degrees Fahrenheit.
Cut off the beet stems to about 1/2 inch and scrub well, but do not peel. Wrap tightly in foil and place on a baking sheet. Roast in the oven until a fork penetrates it with ease, about an hour. Once done, let them cool completely.
Turn down the heat to 350 degrees Fahrenheit. Grease two 3/4 cupcake pans or dress with cupcake liners.
After the roasted beets have cooled, snip off the stalks and peel before grating them at the finest grade. Set aside 3/4 cup for the cupcakes and 1 tablespoon for the frosting.
In a medium bowl, sift together the dry ingredients. In a large bowl, whisk the butter and sugars until fluffy. Add the eggs one at a time, then the vanilla, milk and beets. Mix for a few minutes until the beets are full incorporated.
Add about 1/3 of the dry ingredients to the wet at a time, making sure it’s fully mixed before adding more.
Fill each cupcake container about half way and bake for about 15 minutes, or until a toothpick comes out clean.
For the frosting, mix the butter and cream cheese until fluffy. At the rest of the ingredients and mix until creamy, pink, and amazingly good. Dress the tops with desired flair.
Makes 24 cupcakes.