Wednesday, November 21, 2012

Soooooo Many Beets!

This season on the farm we had so many beets! I mean WAY more beets then any one person can handle, even me, and I love beets! However, I have been doing my very best to find many ways to prepare beets and stumbled upon this one, which is of course one of my favourite ways...because everything tastes better with chocolate!

 

Beet Chocolate Cupcakes
Original recipe from Fat Free Vegan

1 large beet
water
unsweetened apple sauce
2 tbsp. water
1 tsp. vanilla extract
1 tsp. apple cider vinegar
1.5 cup org
anic all-purpose flour
1/2 cup cocoa
1 cup sugar
1 tbsp. cornstarch
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon



1. Peel and dice one large beet. Place the pieces in a saucepan with water to cover and boil until soft.  Allow the beets to cool, and then drain them, reserving the red water for another purpose.

2. Put the drained beets into the food processor with 1/4 cup (clear) water, and process until pureed.

3. Preheat the oven to 325 degrees. Line a muffin tin with cupcake liners.

4. Put the pureed beets into a 2-cup measure. Add enough apple sauce to reach the 2-cup line.

5. Add the 2 tablespoons water (or more, depends on the consistency, should be a thick liquid), vanilla extract, and apple cider to the beets and mix well.

6.  Mix the dry ingredients together and then add the beet mixture to the dry ingredients and stir until well-combined.

7. Bake for about 22 - 24 minutes. Test by inserting a toothpick into the center; it’s done when the toothpick comes out clean.

8. Allow to cool completely before icing.  I used vegan icing which I dyed red using the red beet juice.

Decorate as you please and serve!



Enjoy!


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