Description
Twelve frosted cupcakes with one stick of butter. Deeply chocolate and beet enhanced.
Ingredients
Scale
For the Chocolate Batter:
- 1 cup (125 grams) all-purpose flour
- 1/2 cup (33 grams) Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup (200 grams) granulated sugar
- 3 tablespoons unsalted butter, softened to room temperature
- 1/2 cup (100 grams) beet puree (from 1 large and 1 small roasted beet)
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
For the Frosting:
- 2 cups powdered sugar, sifted if lumpy
- 5 tablespoons unsalted butter, softened to room temperature
- 1 tablespoon beet puree
- Pinch of kosher salt
- 1/4 teaspoon vanilla extract
- 1 tablespoon whole milk plus a splash more if needed
Instructions
- Place a rack in the center or upper third of the oven and preheat oven to 350 degrees F. Line a muffin pan with cupcake papers and set aside.
- In a large bowl whisk together flour, cocoa powder, baking soda, baking powder, salt and sugar. Add the butter and use electric hand beaters on medium-low speed to create a sandy mixture. There may be a few small bits of butter and that’s ok!
- In a large liquid measuring cup whisk together beet puree (really puree the beets so there are no large chunks), buttermilk, egg, and vanilla. Pour half of the wet ingredients into the dry and beat until just incorporated. Add the remaining wet ingredients and beat until well incorporated, about 2 minutes.
- Divide the batter between the twelve muffin cups. Bake for 20-24 minutes until risen and dry across the top. Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely before frosting.
- To make the frosting, in a medium bowl, combine powdered sugar, butter, beet puree, and salt. Using electric hand beaters, on low, start to incorporate the two. Add the vanilla and a splash of milk if necessary. Once incorporated, turn the mixer to high and beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. If you find that your frosting is getting to warm in the summer months, stop beating and set in the fridge for a few minutes. Once chilled, beat once more until you reach the desired consistency. Use an offset spatula or butterknife to spread frosting across each cupcake. Sprinkle with a few sprinkles or other decorations. Cupcakes will last in the refrigerator or at room temperature for up to 3 days.
Notes
This recipe is best with fresh roasted beets. Canned beets or cooked beets in the refrigerated section can have a brown hue to them and not be as bright and bold pink as you want them to be. Also, puree the beets well. It’s understandable to have a few pea-sized chunks but puree well.
Keywords: dessert, chocolate, cupcakes, beets, healthy dessert, small batch, joy the baker