Print

Chocolate Beet Cupcakes


  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
Scale

Ingredients

  • 1398 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.