Wednesday, February 16, 2011

Some fun for Valentine's Day

Both girls have been waiting for Valentine's Day for most of January. They like the appeal of hearts and friendship and expressing love. I have received the same present every day now for a week - an imaginary butterfly costume given to me by H, and a real hug from E. For them, I made chocolate beet cupcakes. They weren't red or even pink. They do taste moist and chocolaty and my Valentine's day gift to the girls is to not tell them they are eating a vegetable in their cake! And no there was no beet taste. 

The recipe is originally from Food Mayhem
CHOCOLATE BEET CUPCAKES (makes 24 regular cupcakes, or 48 mini cupcakes)
Cupcake ingredients

  • 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
  • 1 (15 oz) can of beets, pureed in blender (or alternatively 2 cups puree from fresh cooked beets)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
Frosting ingredients
  • 4 cups confectioner’s sugar
  • 1 tablespoon beet powder (or your choice of food coloring)
  • 8 ounces cream cheese, softened
  • 8 tablespoons unsalted butter, softened
  • 2 teaspoons vanilla extract
1. Preheat oven to 375 degrees F. Line muffin tins with paper liners.
2. Melt chocolate (65% cacao or higher) and 1/4 cup (4 tablespoons) butter over a double boiler. Alternatively for us lazy people, place in microwave-safe bowl and zap in 15 second increments, stirring in between, until chocolate is all melted and blended in with butter. 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. 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. If doing mini cupcakes, check doneness at about 10 minutes. 
6. To make frosting, sift together confectioner’s sugar and beet powder. Set aside. Beat cream cheese, butter, and vanilla extract with a paddle attachment on a stand mixer on medium speed for 5 minutes. Reduce to low speed and gradually mix in confectioner’s sugar with beet. When it is all incorporated, return to medium speed and beet for 5 more minutes.
7. Frost cupcakes once they are cool. ENJOY! 

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