Monday, October 28, 2013

Beet and Kale Chocolate Cupcakes

2 medium beets, greens and stems removed
1/4 cup water
1 cup cooked kale
3/4 cup unsweetened applesauce
About 1 cup brown sugar
1/2 cup honey
1 teaspoon vanilla extract
2 eggs, room temperature
1 1/2 cups skim milk
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
Dash of salt
Your choice of frosting (I used vanilla buttercream)
Chocolate shavings
Preheat oven to 375 degrees F. Place beets in a baking dish and roast for an hour, or until  you can pierce with a knife of fork. Reduce heat in oven to 350. Line a muffin tin with liners or grease with nonstick cooking spray.
Once beets have slightly cooled, peel the skins off. Cut into chunks and place in a blender or food processor. Add water and kale and blend until fully pureed. Set aside.
In a large mixing bowl, beat the applesauce, sugar and honey together until mixed. Add eggs and vanilla and beat. Once mixed, add the beet and kale puree, stir with a wooden spoon to combine.
In a smaller bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt. Add 1/2 of the dry mixture to the beet mixture and stir to mix. Add 1 cup of milk and mix. Add 1/4 more dry mixture and stir. Add remaining milk and mix. Add the remaining dry mixture and stir to combine, careful not to overmix.
Fill the muffin cavities about 2/3 – 3/4 the way full with batter. Bake for about 18 minutes, or until a toothpick inserted comes out clean. Let cool completely. Once cooled, frost with your favorite frosting and garnish with chocolate shavings.

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