Chocolate Beet Cupcakes

Recipe

Dessert
Chocolate Beet Cupcakes

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Muffin tin filled with a chocolate beet cupcake and topped with pink butter frosting

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4.44 out of 5 stars
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16 ratings

Recipe Data

22
Servings
1hr
Prep
1hr15min
Total

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    Description

    Although you can't taste them, the beets in these cakes play an important role in making them moist and rich. Reserve some of the beet cooking liquid to naturally dye the butter icing pink.

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    Servings and Ingredients

    Ingredients
    Serves 22
    QuantityIngredientAdd
    2medium beets, trimmed
    1 c.Hy-Vee all-purpose flour
    c.unsweetened Dutch-process cocoa powder
    1 ½ tsp.Hy-Vee baking powder
    ½ tsp.Hy-Vee baking soda
    tsp.Hy-Vee salt
    3Hy-Vee large eggs
    1 ¼ c.Hy-Vee sugar
    1 c.Hy-Vee canola oil
    ½ c.Hy-Vee plain Greek yogurt
    1 ¼ c.Hy-Vee unsalted butter, softened
    6 c.Hy-Vee powdered sugar
    1 tbsp.Hy-Vee skim milk

    Directions

    1. In a large saucepan, cover beets with 2 inches water. Bring to boiling; reduce heat. Simmer for 30 minutes or until tender. Drain, reserving 1/4 cup beet liquid to use in butter icing. Cool slightly. Peel beets, coarsely chop and place in a food processor. Cover and process until smooth. (You should have 2/3 cup beet puree.)
    2. Preheat oven to 350 degrees. Line muffin cups with paper bake cups; set aside.
    3. In a small bowl, combine flour, cocoa, baking powder, soda and salt. In a medium bowl, whisk together eggs, sugar, oil and yogurt. Stir in 2/3 cup pureed beets. Stir in flour mixture. Fill muffin cups half to two-thirds full with batter.
    4. Bake for 15 to 18 minutes or until a toothpick inserted in center comes out clean. Cool cupcakes in pan for 5 to 10 minutes. Remove cupcakes from pan and cool completely on a wire rack.
    5. For butter icing, in a medium mixing bowl, beat butter with an electric mixer on medium until smooth. Gradually add 1 cup powdered sugar, beating well. Slowly beat in the milk and 2 tablespoons reserved beet juice. Gradually beat in remaining powdered sugar. Beat in additional beet juice, if needed, until frosting reaches piping consistency. Pipe icing onto cupcakes. Cover and store in the refrigerator.

    Nutrition facts

    Servings

    400 Calories per serving

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 55mg
    • Sodium: 95mg
    • Total Carbohydrates: 51g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 0%
    0%
    Iron 4%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Summer 2015.