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Chocolate Beet Cupcakes

These Chocolate Beet Cupcakes with vanilla icing are rich, moist and full of chocolate flavour!

Ingredients

Scale

Chocolate Beet Cupcakes:

  • 1398 mL can rosebud beets (or fresh – see tips)
  • 1 1/4 cup flour
  • 1/4 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup buttermilk

Frosting:

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Drain the beets. Rinse and pat dry. Puree in a blender or food processor. Set aside.
  3. Whisk together the flour, cocoa, baking powder, soda and salt. Set aside.
  4. Beat the sugar and oil for about 2 minutes.
  5. Add the egg. Beat.
  6. Then stir in the pureed beets and vanilla.
  7. Gradually beat in 1/3 of the flour mix, then 1/2 buttermilk. Repeat until all combined.
  8. Divide batter into 12 muffin cups (filling each cup about 3/4 full).
  9. Bake in a preheated 350 degree F oven for about 20-25 minutes.
  10. Cool in pan for 15 minutes, then remove to a rack to cool completely before icing.

Keywords: chocolate beet cupcakes