Saturday, October 3, 2009

Beet Chocolate Cupcakes

I found these cupcake liners at a store in Tripoli and knew I had to buy them to make some pretty little cupcakes. And the price was so right. It was only 0.750 LYD for a package of 100, which is like $0.60 US dollars. I thought it was a steal! I am definitely going back for some more. The only draw back is that they are a little shorter than normal muffin pans, but luckily for me, in the effort to save space with moving to Libya, I had only packed one 6-hole silicone muffin pan that had holes a little smaller than normal. It was meant to be.

Then I found these beet chocolate cupcakes on foodgawker, and I knew what I wanted to try.

Believe it or not, my first time having beets was just about two weeks ago. I had heard horror stories, so I was hesistant to ever try them. But when I saw them on the lunch buffet, I decided to give them a shot. And I liked them. At least I think I did...I only ate 5 or 6 quarter-inch cubes. But what I did have, I thought wasn't half-bad.

So beet cupcakes it was.

Beet Chocolate Cupcakes
from Food Mayhem

3 ounces dark chocolate
1 cup (2 sticks) unsalted butter, softened, divided
1 1/2 cups packed light brown sugar
3 large eggs, room temperature
scant 2 cups beet puree (instructions at the bottom)
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt

1. Preheat oven to 375 degrees F. Line muffin tins with paper liners.
2. Melt chocolate and 1/4 cup (4 tablespoons) butter over a double boiler. Set aside to cool.
3. Cream together 3/4 cup (12 tablespoons) butter with brown sugar in a large bowl with wooden spoon or paddle attachment on a stand mixer. Add eggs one at a time and mix well after each addition. Beat in chocolate/butter, beets, and vanilla. It’s ok if it looks clumpy.
4. In a separate bowl, combine flour, baking soda, and salt. Stir flour mixture into the batter and mix well.
5. Divide into prepared muffin tins (should make 24 standard sized cupcakes). Bake for 14-16 minutes, or until toothpick comes out clean. Cool the cupcakes in the pan, on the counter for 5 minutes. Remove cupcakes to a wire rack to cool completely.
7. Frost cupcakes once they are cool.

Beet Puree
from Food Mayhem

4-5 large beets or 9-10 small beets

Remove roots and tops of beets. If you are using small beets, cut them in half. If you are using medium or large, quarter them.
Place beets in a pot of water and bring to a simmer. Cook for 30 to 40 minutes or until tender. Run the beets under cold water until cool enough to handle. Remove the skin (which comes off easily just by rubbing with your fingers).
Place the beets in a blender or food processor to puree. Allow to cool before using in this recipe. 

I really wanted to frost with the beet frosting they had on their site, but I couldn't get beet powder, at least not any time soon. So I just went with a plain cream cheese icing. Be sure to check out their beautiful pictures and recipe for their frosting.


Má Abreu said...

These cupcakes look so beautiful. I'm making them tomorrow!!
Thanks for sharing.
Má Abreu

Melissa said...

So how much of the beets comes through in the taste? I've seen this before, and I am very curious.