My, oh my, what’s a girl to do?
Peer pressure. It’s an ugly thing. But as I learned in the 1st grade lunch line, when the masses cry out, you must do as they say. I still shudder to this day when I see green jello…
At last night’s PUFN meeting at the farm, the recipe for my chocolate beet cupcakes was in high demand. And Taylor‘s additional prodding has prompted – nay, required! – me to “rerun” a recipe here. The original was for a whole cake but the cupcake version is even handier, particularly for funky outdoor happy hours like last night. By the way, PUFN meetings are growing and highly energized with a great group of people eager to bring sustainable agriculture to the forefront in Philly. Here’s a shout out to my new buds Erin (x2), Jo, Mike, Patrick, Carl, Ilene, Patty, Becky, Cory, Phil, Jessica, and Megan. If I missed someone, don’t be mad…It was hard to keep track of all the names. Hope to see you all (and more of my readers) at the next happy hour in September.
Alright, now for the good stuff.
CHOCOLATE BEET CUPCAKES
Previously posted as “Chocolate Beet Cake”
1 c. margarine, softened, divided
1 1/2 c. packed dark brown sugar
3 eggs at room temp
3 oz. dark chocolate
5 medium beets/2 c. pureed beets*
1 t. vanilla extract
2 c. all-purpose flour
2 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
confectioners’ sugar for dusting
To make beet puree, trim stems and roots off beets and quarter them. Place in heavy sauce pan filled with water. Bring to a boil and reduce to a simmer for 50 mins or until the beets are tender. Drain off remaining liquid and rinse beets in cold water as they’ll be too hot to handle otherwise. Slide skins off and place beets in blender. Pulse until a smooth puree forms. Let cool slightly before using in cake. Puree can be made several days in advance.
*I almost hate to add this note because I want you to use fresh produce whenever possible (after all, that is the mission of the blog). But not everyone can spend the time cooking and pureeing fresh beets every day. You can, in a pinch and when you’re willing to compromise a little on the quality, use canned beets from the store. Just be sure they’re in all-natural juices.
In a mixing bowl, cream 3/4 cup butter and brown sugar. Add eggs; mix well. Melt chocolate with remaining butter; stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla into the creamed mixture (mixture will appear separated). Combine flour, baking soda, spices and salt; add to the creamed mixture and mix well.
Line muffin tins with cupcake papers. I use both large and standard tins with success. Fill cups 3/4 full. Bake at 375 degrees F for 30 minutes or until cupcake springs back when pressed lightly. Cool in pan 5 minutes before removing to a wire rack. Cool completely before dusting with confectioners’ sugar. Can also be iced with a creamcheese icing.
(makes 15 large cupcakes or 24 standard size)