2021 Week 16 Newsletter
Recipe and pic from The Kitchn
You knew we couldn't let a season go by without sharing at least one chocolate beet recipe! These cupcakes are so moist and delicious and I can personally attest that they are also an excellent way of sneaking some beets onto a picky child's (or adult's) plate!
~Rae
1 1/4 cups all purpose flour
3/4 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
3/4 cup beet puree (2 small beets, roasted)
1/2 cup buttermilk
4 tablespoons unsalted butter, melted
2 ounces bittersweet chocolate, melted
2 large eggs, room temperature
For the frosting:
8 ounces semisweet chocolate, chopped and melted
1 tablespoon sugar
Pinch salt
1/2 cup sour cream
Preheat oven to 350°F and line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, whisk together the sugar, beet purée, buttermilk, butter, chocolate, and eggs. Fold the dry ingredients into the wet.
Divide the batter evenly between prepared cups. Bake until the tops are puffed and a toothpick inserted into the center comes out with moist crumbs, 22 to 25 minutes. Transfer cupcakes to a rack to cool completely. Frost as desired.
To make the frosting:
In a large bowl, whisk together the melted chocolate and the sugar and salt until smooth. Stir in the sour cream. Use immediately.