Chocolate Beet Cupcakes with White Chocolate Icing

Regular and Gluten free recipes

Thick dense, delicious chocolate cake with a tender moist crumb. Hiding inside healthy yummy beets. These cupcakes are a sure way to help use up your beets from your garden. I know it was great fun to grow them but now that you have them who wants them? Admittedly beet lovers are a fairly small crowd especially among the young set, like children and teens. But add it to a yummy cake batter and top with smooth icing these cupcakes will go from after school to the church bake sale or a sit down dinner for the boss and his wife and never let on what is in the ingredients.

Chocolate Beet Cupcakes

makes 24 cupcakes, or 48 mini cupcakes or (1) 9 x 13 sheet pan or (2) 9 inch loaf pans

Ingredients:

2 cups flour

1/1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cup sugar

1/2 cup cocoa powder

3 large eggs beater

1 cup vegetable oil

1 1/2 cup cooked and shredded beets or 1 can beets without the juice

2 teaspoon vanilla

Directions

Preheat oven 350 F

Combine flour, salt, baking soda, sugar and cocoa in a bowl whisk to combine. In a mixing bowl combine the eggs and oil. Add the vanilla and continue to beat until well blended. Slowly beat in dry ingredients until well mixed add the beets. Pour batter into well greased and floured tins. Bake at 350 F for 25-35 minutes or until cake springs back when touched lightly.

Gluten Free Chocolate Beet Recipe

Ingredients:

1/2 cup cocoa

1 cup apple sauce

1 teaspoon vanilla

1 1/2 cup sugar

1 3/4 cup gluten free flour blend (use one that contains xanthan gum or add 1 1/4 tsp xanthan gum)

11/2 baking soda

1/2 teaspoon sale

3 eggs well beaten

1 1/4 cups cooked mashed beets or 1 can drained beets that have been mashed

Directions:

in a bowl mix all of the dry ingredients and whisk to combine. In a mixing bowl combine oil and applesauce, add vanilla, mix well, add the dry ingredients mix until entirely combined. Add mashed beets blend for two minutes on medium speed. Pour batter into greased and floured pans or tins. Bake at 305 F for 25 - 30 minutes or until cake springs back when touched. Remove from oven and allow to cool before icing.

White Chocolate Butter cream Icing

ingredients

6 ounces white chocolate chips or chopped pieces

1/4 cup whipping cream

1/2 cup butter

1/2 cup shortening

1 cup powdered sugar

Directions

Melt the white chocolate and the whipping cream in the microwave for about 30 seconds or until almost melted, mix until meted, set aside. In a mixing bowl cream the butter and shortening together increasing speed until they are very well blended and the mixture it begins to get light and fluffy. Add the powdered sugar at this point and then add the cooled white chocolate mixture. The chocolate mixture should be room temperature at this point. Continue to whip until light and fluffy.