Author Notes
Moist chocolate cupcakes using beets as a main ingredient. —Galexi Cupcakes
Continue After Advertisement
Ingredients
- Cupcakes
-
1 cup
mashed beets, drained
-
1 cup
butter, melted
-
1/2 cup
canola or vegetable oil
-
2 1/2 cups
granulated sugar
-
3
eggs
-
1/2 cup
warm water
-
1 1/2 cups
AP flour
-
3/4 cup
sweetened cocoa powder
-
2 teaspoons
baking powder
-
1/2 teaspoon
salt
- Buttercream
-
1 cup
unsalted butter, softened
-
4 cups
powdered sugar
-
1/2 teaspoon
table salt
-
1 tablespoon
vanilla extract
-
4 tablespoons
milk or heavy cream
Directions
-
Preheat oven to 350. Line two muffin pans with 24 muffine liners.
-
In a large mixing bowl, whisk together the melted butter, granulated sugar, oil, eggs, and water.
-
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.
-
Pour the batter into the cupcake tins. Bake about 15-20 minutes, until set but moist. Let cupcakes cool down on a separate rack.
-
For Buttercream
-
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.
See what other Food52ers are saying.