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These cupcakes are super-tasty and moist and sure to become a favourite with the whole family.
1 1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) each, baking powder and baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) coarsely chopped peeled beets (1 large)
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) unsweetened cocoa powder
1 cup (250 mL) milk
1/3 cup (75 mL) butter, melted
1/4 cup (60 mL) plain yogurt (not fat-free)
2 tsp (10 mL) vanilla
Preheat oven to 350°F (180°C). Line 2 muffin pans with medium paper liners or use silicone muffin trays.
In a large bowl, combine flour, baking powder, baking soda and salt. In a blender or food processor, combine beets, sugar, cocoa powder and milk; purée until fairly smooth. Add eggs, butter, yogurt and vanilla and purée until incorporated. Pour over dry ingredients and stir with a rubber spatula or wooden spoon just until moistened.
Divide batter among 24 muffin cups. Bake for about 15 min or until a tester inserted in centre comes out with a few moist crumbs clinging to it. Let cool in pan on rack for 15 min. Remove from pan and place on rack to cool completely. Top cupcakes with your favorite buttercream icing.
Recipe adapted from Dairy Farmers of Canada. For more recipe ideas visit dairygoodness.ca
For the Adventurous: Add 1 tsp 5 mL) chipotle pepper powder with flour mixture. Make a quick chocolate frosting; melt 1-1/2 cups (375 mL) chocolate chips and stir with 1/2 cup (125 mL) sour cream; add 1/4 tsp (1 mL) chipotle pepper power, if desired.
A note about beets: The addition of puréed beet makes this cupcake super moist. Although the beet in this recipe gives the batter a beautiful reddish colour, the baked cupcake will be brown. When working with beets, wear rubber gloves to prevent staining of your hands, or rub with lemon juice to remove the red colour (this works on cutting boards, too).