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Chocolate Beet Cupcakes
Servings
12
cupcakes
Author
Kate @ I Heart Eating
Ingredients
1
oz
can sliced beets
15 .
1
c
½ . all-purpose flour
1
c
. granulated sugar
3
T
. unsweetened cocoa powder
1
tsp
½ . baking soda
1/2
tsp
. salt
1/4
c
. vegetable oil
1/4
c
. plain
nonfat Greek yogurt
1/4
c
. milk
I use skim or low-fat
2
large eggs
1
tsp
. vanilla extract
Chocolate Cream Cheese Frosting
Instructions
Preheat oven to 350 F. Grease or line a 12-cup muffin tin.
Drain beets, serving 1/2 cup beet juice.
Blend beets and reserved beet juice until smooth. Set aside.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, whisk together oil, yogurt, and milk until well-combined.
Whisk in eggs and vanilla.
Add beet puree, and whisk until well-combined.
Whisk in flour mixture until combined.
Divide batter between prepared muffin tins.
Bake for 18-25 minutes, or until a wooden toothpick comes out clean. Cupcakes will spring back when lightly touched.
Let cool in pan 5 minutes.
Remove from pan, and let cool on wire cooling rack until cupcakes reach room temperature.
Frost with desired frosting.