This was my first Daring Baker's Challenge, and I am super excited about it. Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results! I decided to sneak beets into a chocolate cupcake! I didn't tell some of my friends beet were in them, and they couldn't taste any beet at all in the cupcake!



Chocolate Beet Cupcakes with a Chocolate Topping

Adapted from: Huffington Post
Makes 12 cupcakes

For the Cake

2 red beets
2 ounces semi-sweet chocolate
1 1/2 teaspoons cocoa powder
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature, cut into 1 oz pieces
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract

Directions

Place the beets in a small saucepan, add water to cover, and bring to a boil over high heat. Reduce heat to a simmer and cook the beets until tender, about 35 minutes. Drain in a colander and let cool.
When beets are cool enough to handle, grate them on the large holes of a box grater. You should have a total of 1 cup grated beets. (Be careful, as the middle of the beets will be hotter than the outside.)
Place a bowl over  simmering water in a small saucepan. Stir chocolate until it is melted and smooth, then let it cool slightly.
Preheat the oven to 350°F. Line muffin tin.
In a small bowl, combine flour, baking soda, and salt. In a large bowl, beat the butter and sugar with a standing mixer until light and fluffy. Beat in the eggs and vanilla. Add the grated beets and beat until the mixture is smooth and evenly bright magenta. Beat in the melted chocolate and cocoa powder. Gradually add the flour mixture and beat until fully combined. Spoon the batter into the lined muffin cups, filling each about two-thirds full.

Bake until the tops spring back when touched and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes.


For the Chocolate Topping 

Chocolate for dipping

Place chocolate in a shallow bowl over a saucepan with simmering water. Stir untill the chocolate is melted and smooth, then remove from heat. Dip cupcakes into the melted chocolate and wait for the chocolate to harden before serving.






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