Baking with Beets…Chocolate Beet Cupcakes

Baking with beets?  YES.
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Well this recipe was an experiment.
I saw it in the magazine, Chatelaine, and something about it appealed to me.
I love beets, but would I love them with chocolate?!  I’m all for disguising superfoods, and getting nutrition into my family, so I thought I would try them.
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Well…. they were ok.  Not out of this world.
Not something you would make to ‘Wow’ your company. But good for a weeknight dessert.
The kids actually liked them.  A lot.  So in that sense, the recipe was a success.
Would I make them again?  I think so…
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I thought I’d share, because say what you want about beets, but their colour is out of this world!
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– – – – Seriously, look at the colour!  So pretty.– – – – – – – – – 

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Whisk
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Chocolate Beet Cupcakes

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12

Ingredients

  • 1 - 398 mL can rosebud beets or fresh - see tips
  • 1 1/4 cup flour
  • 1/4 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup buttermilk
  • 1 container vanilla icing

Instructions

  1. Drain beets. Rinse and pat dry. Puree in a blender or food processor. Set aside.
  2. Combine flour, cocoa, baking powder, soda and salt. Set aside.
  3. Beat sugar and oil for about 2 minutes.
  4. Add egg. Beat.
  5. Then add beets and vanilla.
  6. Gradually beat in 1/3 of the flour mix, then 1/2 buttermilk. Repeat until all combined.
  7. Divide batter into 12 muffin cups (filling each cup about 3/4 full).
  8. Bake in a preheated 350 degree oven for about 20-25 minutes.
  9. Cool in pan for 15 minutes, then remove to a rack to cool completely before icing.
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Tips!
  • You can use fresh beets too!  Just cook them, but let them cool before you use them.
  • We found these cupcakes tasted better after they sat for a couple of hours.
  • And they need icing.  Without a doubt, icing is a must!

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Feeling brave?  Enjoy?
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11 Comments

  • Reply Ali Richardson January 24, 2011 at 8:58 PM

    Not so much loving beets, but I LOVE the way you frosted them. SO pretty!

  • Reply Leslie January 24, 2011 at 10:36 PM

    ok.. so they look gorgeous, but I am afraid, very very afraid. : )

  • Reply Flower Patch Farmgirl January 25, 2011 at 2:13 AM

    I just so happen to adore beets! And the cakes look magnificent. 🙂

  • Reply Barb January 25, 2011 at 6:25 PM

    They sound good to me, but they were worth it even just for the photography!

  • Reply Julie January 25, 2011 at 11:06 PM

    i think that sounds like a good combination actually! i agree- great photos!

  • Reply malia January 26, 2011 at 2:30 AM

    these are beet-u-tiful… i am so into beets and i am so making these! thanks,
    malia
    http://www.yesterdayontuesday.com

  • Reply skony January 27, 2011 at 6:35 AM

    The look wonderful, the icing is really beautiful! Thank you for sharing the recipe.

    Jeanne fron Siberia

  • Reply Amy January 29, 2011 at 10:31 AM

    You definitely did a great job decorating these cupcakes, that’s for sure! 😉

  • Reply Little Brick Ranch April 15, 2011 at 7:42 PM

    What a great idea and you’re right, the color is pretty!! If you get a sec, pop on over to Foodie Friday and link up! Oh, and I found you at Blue Cricket Design. 🙂

  • Reply Theresa August 13, 2012 at 3:58 PM

    I had a chocolate beet cake that was out of this world, but a bakery made it. I think I would try this with fresh beets which might make a difference. They look so pretty! A new follower & added you to Google+ Theresa @ DearCreatives.com

  • Reply Chocolate Cake with Chocolate Buttercream Icing October 30, 2012 at 8:58 AM

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