Author Notes
Moist chocolate cupcakes using beets as a main ingredient. —Galexi Cupcakes
Ingredients
- Cupcakes
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1 cup
mashed beets, drained
-
1 cup
butter, melted
-
1/2 cup
canola or vegetable oil
-
2 1/2 cups
granulated sugar
-
3
eggs
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1/2 cup
warm water
-
1 1/2 cups
AP flour
-
3/4 cup
sweetened cocoa powder
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2 teaspoons
baking powder
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1/2 teaspoon
salt
- Buttercream
-
1 cup
unsalted butter, softened
-
4 cups
powdered sugar
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1/2 teaspoon
table salt
-
1 tablespoon
vanilla extract
-
4 tablespoons
milk or heavy cream
Directions
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Preheat oven to 350. Line two muffin pans with 24 muffine liners.
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In a large mixing bowl, whisk together the melted butter, granulated sugar, oil, eggs, and water.
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In a separated bowl, whisk together the dry ingredients until thoroughly combined. Gradually mix the dry ingredients into the wet. Fold in the mashed beets and mixed well.
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Pour the batter into the cupcake tins. Bake about 15-20 minutes, until set but moist. Let cupcakes cool down on a separate rack.
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For Buttercream
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Beat butter for a few minutes until light and fluffy. Add 4 cups powdered sugar until the sugar has been incorporated with the butter. Add vanilla extract, and milk or heavy a little at a time until desired consistency has been reached.
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