Beet Cupcakes

Yields: 1 dozen

3 large beets
2/3 cup Graziers Grass Fed Butter Salted
1/2 cup brown sugar
1/2 cup cane sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup cocoa powder
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Chocolate cream cheese frosting

3 oz dark chocolate chips
6 oz Gina Marie Cream Cheese, room temperature
2 oz Graziers Grass Fed Butter Salted, room temperature
4 cups confectioners sugar
1/4 cup cocoa powder
1/2 teaspoon vanilla
2 to 4 tablespoons heavy cream

Peel beets and cut into cubes. Place in a pot and cover with water, 1″ over the tops. Bring to a boil and cook until beets are soft. Drain, reserving 1/3 cup of the beet water. Combine the 1/3 cup water with the beets in a blender and puree until smooth. Measure out 1 1/3 cups, set aside and let cool.

Preheat oven to 375˚.

In a mixer with whisk attachment, beat the butter and sugar together until mostly smooth. Add the egg and vanilla, scraping down the sides. Stir the beet mixture into the butter mixture. Mix until everything is thoroughly mixed.

In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Add to the mixer and beat until the batter is thick and most lumps are gone.

Divide batter into 18 cupcake liners. Bake for 25-28 minutes until a toothpick comes out clean when inserted. Let cool in the pan for five minutes then remove to a cooling rack to finish.

Once cupcakes are cooled, place chocolate chips in a double boiler. Heat, stirring the chocolate, until the chocolate has melted. In the bowl of a stand mixer, beat together the butter and cream cheese. Add in the melted chocolate, vanilla, 2 cups of the confectioner’s sugar, and the cocoa powder. Continue to beat, adding the last confectioner’s sugar in 1/2 cup at a time. As the frosting thickens, add the heavy cream. Continue to beat until the mixture is smooth.

Spread the frosting on the cupcakes and top with shaved chocolate if desired.


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