Chocolate Beet Cupcakes

17 ingredients
6 steps

Ingredients

  • Cupcakes
  • 1 cup mashed beets, drained
  • 1 cup butter, melted
  • 1/2 cup canola or vegetable oil
  • 2 1/2 cups granulated sugar
  • 3 eggs
  • 1/2 cup warm water
  • 1 1/2 cups AP flour
  • 3/4 cup sweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Buttercream
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 teaspoon table salt
  • 1 tablespoon vanilla extract
  • 4 tablespoons milk or heavy cream

Directions

  1. 1
    Preheat oven to 350. Line two muffin pans with 24 muffine liners.
  2. 2
    In a large mixing bowl, whisk together the melted butter, granulated sugar, oil, eggs, and water.
  3. 3
    In a separated bowl, whisk together the dry ingredients until thoroughly combined. Gradually mix the dry ingredients into the wet. Fold in the mashed beets and mixed well.
  4. 4
    Pour the batter into the cupcake tins. Bake about 15-20 minutes, until set but moist. Let cupcakes cool down on a separate rack.
  5. 5
    For Buttercream
  6. 6
    Beat butter for a few minutes until light and fluffy. Add 4 cups powdered sugar until the sugar has been incorporated with the butter. Add vanilla extract, and milk or heavy a little at a time until desired consistency has been reached.

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