Chocolate Beet Cupcakes with Goat Cheese Frosting

Categories: Cupcakes

Ingredients

• 1 C roasted beet puree (about two medium beets)*
• .5 C unsalted butter, melted
• 1 C sugar
• .25 C brown sugar
• 2 eggs
• .25 C milk
• .75 C flour
• .5 C unsweetened cocoa powder
• 1 tsp baking powder
• .25 tsp salt

Directions

1. Preheat oven to 350F

2. In a large bowl mix together the beet puree, butter, sugars, eggs and milk. In a medium bowl mix together the remaining ingredients. Add the dry ingredients to the wet ingredients and combine until you have a smooth batter. Fill muffin cups two-thirds full and bake for 25 minutes at 350F, or until a toothpick comes out clean.

3. *Roasting makes the beets sweeter. To roast, rinse the beets and cover with foil. Roast in the oven at 375F for about an hour, or until easily pierced with a fork. Let cool slightly and chop off the root end. Rub with your hands to remove the skins. Roughly chop and puree in a food processor. It’s okay if the puree is slightly chunky.

4. Makes about 12 cupcakes. They will stay moist over-night.

5. Goat Cheese Frosting

6. Adapted from the gorgeous Harvest Cake at The Kitchn.

7. Ingredients

8. 5 oz goat cheese, at room temperature

9. 3 oz cream cheese, at room temperature

10. .5 C powdered sugar

11. .25 C pure maple syrup

12. Method

13. Beat together the cheeses until smooth. Add the powdered sugar and mix until smooth. Finally, add the syrup and mix until blended evenly.

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