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Chocolate Beet Cupcakes
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
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
Drain beets. Rinse and pat dry. Puree in a blender or food processor. Set aside.
Combine flour, cocoa, baking powder, soda and salt. Set aside.
Beat sugar and oil for about 2 minutes.
Add egg. Beat.
Then add beets and vanilla.
Gradually beat in 1/3 of the flour mix, then 1/2 buttermilk. Repeat until all combined.
Divide batter into 12 muffin cups (filling each cup about 3/4 full).
Bake in a preheated 350 degree oven for about 20-25 minutes.
Cool in pan for 15 minutes, then remove to a rack to cool completely before icing.