Beets are one of those veggies that people either have a strong affinity for or a strong aversion to. It just so happens that I adore them. Even though I have a lot of friends who are on the opposing side, I can’t help but be swayed by how delicious the flesh is and how stunning the color is. Those of you who dislike beets, please put aside your skepticism for just a second. It is important to remember not to dismiss the chocolate-beet cupcake based just on how you feel about the vegetable. Be willing to give the beet cake a chance because the finished product is far more satisfying than the sum of its components.
Beets, however, have the flavor of mud. If you prefer the more often used euphemism, you might call it “earthy.” However, it is the mellow, earthy flavor that makes them such a wonderful vehicle for both fatty and acidic ingredients. Consider goat cheese, sour cream, or even icing for a moment. And I would contend that it is precisely their profound connection to the land that makes them the ideal companion for chocolate. To me, the flavor of unsweetened chocolate has always been somewhat reminiscent of the taste of mud. Beets and chocolate go together like two peas in a filthy pod full of wonderful peas. They are comparable but not identical, and the richness, fruitiness, and overall delectability of one another is greatly enhanced by the presence of the other.
Additionally, beets contain a significant amount of sugar, making them an ideal ingredient to use in a cupcake recipe. The beets in this recipe give the cupcakes their sweetness as well as their wetness, which helps to make them just the right amount of thick to be delectable.
INGREDIENTS
- 1 1/4 cup flour that can be used for any purpose
- 3/4 of a cup of cocoa powder made with the Dutch technique
- 1/4 milligram of sodium bicarbonate
- 1/2 milligram of the baking powder
- 1/2 milligram of salt using kosher crystals
- 1 and a third cups of sugar
- 3/4 of a cup of beet purée (for the recipe note, see below).
- a half a cup of buttermilk
- melted unsalted butter equivalent to 4 tablespoons + more butter for the pan
- 2 ounces of chocolate with a bittersweet flavor, melted 2 big eggs at room temperature
TO BE USED AS FROSTING:
- 8 ounces of chopped, melted semisweet chocolate, measured out
- 1 teaspoon of kosher salt 1 tablespoon of sugar
- a half a cup of sour cream
INSTRUCTIONS
- Prepare a regular muffin tray with 12 cups and paper liners before preheating the oven to 350 degrees Fahrenheit.
- Flour, cocoa powder, baking soda, baking powder, and salt should be mixed together in a medium basin using a whisking motion. Sugar, beet purée, buttermilk, butter, chocolate, and eggs should all be combined in a large basin and whisked together. Combine the dry with the wet components by folding them together.
- The batter should be distributed evenly amongst the cups that have been prepared. Bake for 22 to 25 minutes, or until the tops are puffy and a toothpick inserted into the middle of the muffins comes out with wet crumbs. Place the finished cupcakes on a cooling rack to finish cooling. As desired, frost the cake.
IN ORDER TO PREPARE THE FROSTING:
In a large bowl, combine the melted chocolate with the sugar and salt, and whisk the mixture until it is smooth. Mix in the sour cream using a spoon. Make quick use of it.
NOTES ON THE RECIPE
This article will provide you with further information on roasting beets. To make a purée of 3/4 of a cup, you will need two small beets. Put the cooked and peeled beets in a food processor and purée them until they are completely smooth.
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