Thursday, August 29, 2013

RECIPE: Beet and Cocoa Cupcakes

Difficulty level: Intermediate
I have a confession: I don't really like beets. So when we get beets in the CSA, I find creative ways to eat them so they taste less like beets. These cupcakes are the summer's first example! They have an earthy quality without any distinct taste of beet and the texture is very nice. They're not crazy sweet and would be great in the morning without the icing.

3 beets, trimmed, peeled, sliced
1 cup vegetable oil (NOT olive!)
1 cup buttermilk
2 TB white vinegar
1 1/2 cups flour
1 1/2 cups granulated sugar
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 package regular cream cheese
1 stick butter, softened
1 cup powdered sugar

Preheat oven to 350

In a blender, combine beets, oil, buttermilk, vinegar and cocoa powder, blending until it's completely smooth. In a large mixing bowl, whisk flour, granulated sugar, baking powder, baking soda and salt. Pour in the beet liquid and whisk together. Bake at 350 for 25 minutes and allow to fully cool.
Meanwhile, using an electric mixer, combine cream cheese, butter and powdered sugar. When the cupcakes are completely cooled, top with cream cheese frosting and serve.
Submitted by Adrienne Mishkin

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