Wednesday, April 3, 2013

Chocolate Beet Cupcake

I've always have an aversion in baking healthy and the main ingredient is vegetable. I know some of you will cringe the idea of putting beets in cupcakes but often fruit and vegetable puree are added to baked goods for an added nutrients and to make them more healthier than their non-puree counterparts. In the case of this chocolate beet cupcake, the chocolate hides the beet flavor quite well. I skipped the grueling part of roasting the beets and just bought a canned beets in the supermarket *winks* but I don't think that that jeopardize the nutritional value at all. 

The pureed beets gives the cake a moist, rich, fudgy and they don't taste like beets at all. Not one bit.

What better way is there to eat a serving of vegetable than in a cake?

yield 12 cupcakes

425g  canned sliced beets, yields 1 cup after pureed
1/2  cup salted butter, softened
2  large eggs
1/2 + 1/4 cup dark brown sugar
1/2 tsp vanilla extract
1/4 cup cocoa powder
1/2 + 1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp cinnamon powder

preheat oven to 350 degrees F. 

In a large mixing bowl, cream together the butter and sugar for about 4-5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla and beet puree.

In a medium bowl, whisk together cocoa powder, flour, baking soda and cinnamon. Stir into the beet batter until well combined. 

Pour batter among cupcake liners, filling 3/4 of the way full. Bake for 22-25 minutes or until toothpick inserted into the center comes out clean. Cool in tins for a few minutes and transfer into a cooling rack and cool completely.

Once cooled, dust with powdered sugar and enjoy! 

Best enjoyed the same day as they are baked, but don't worry, you shouldn't have any worry finishing them off, especially if you have a toddler around. =)

No comments:

Post a Comment