Chocolate Beet Cupcakes With Orange Cream Cheese Frosting Recipes

CHOCOLATE BEET CUPCAKES

Steps:

• Line a 12-cup muffin tin with cupcake papers. Preheat oven to 350°F.
• Place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted.
• Stir often during the melting process. Stir until smooth and set aside to cool slightly.
• Whisk together flour, baking powder, baking soda and salt.
• In the bowl beat remaining butter and sugar together until well combined. Beat in egg and vanilla. Beat in beet purée, followed by melted chocolate mixture.
• Using a sturdy spatula, fold in flour mixture by hand. Do not over mix.
• Using a lever ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.
• Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in tins for a few minutes, then cool cupcakes completely on a wire rack.
• With an electric mixer, beat together cream cheese and butter until smooth. Add beet juice, icing sugar and vanilla and beat until smooth.
• Frost cupcakes as desired. Makes enough for twelve cupcake.
• Use a spatula or piping bag to frost cupcakes.

MOIST CHOCOLATE BEET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Roast the beets ahead of time: Place a rack in the center and upper third of the oven. Preheat oven to 375 degrees F. Wrap beets individually in foil. Place on a baking sheet and roast until beets are tender when pierced with a knife, about 1 to 1 1/2 hours. Open the foil and allow beets to cool completely. Peel when cool. Grate the roasted beets on the finest grating plane. Measure 3/4 cup of grated beets for the cake and 2 tablespoons for the frosting. Set aside.
• Reduce the oven temperature to 350 degrees F. Generously butter two 8 or 9-inch round baking pans. Trace parchment paper to fit bottom of the cake pans. Press parchment paper circles into bottom of pan and butter the parchment paper. Flour the bottoms and sides of pans and shake out the excess. Set aside.
• In the bowl of an electric stand mixer, fitted with a paddle attachment, cream together butter and sugars. Beat on medium speed until pale and fluffy, about 3 to 5 minutes. Beat in coffee granules and vanilla and mix until combined. Add eggs, one at a time, scraping down the sides of the bowl as necessary. Once eggs are incorporated, beat in beets until combined.
• In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
• Add half of the dry ingredients to the butter and egg mixture. Beating on Low, slowly add the buttermilk. Once just incorporated, add the other half of the dry ingredients. Beat on Low until ingredients are almost incorporated. Do not overmix the batter. Remove bowl from stand and use rubber spatula to gently fold ingredients to finish incorporating. Cake batter will be thick.
• Divide the batter between the two prepared cake pans. Bake for 23 to 25 minutes (for a 9-inch pan) or 30-32 minutes (for an 8-inch pan). Cake is done when a toothpick inserted in the center comes out with a few tender crumbs attached (not completely clean.) Set cakes on wire rack and cool completely in pans. Invert cakes onto serving platter before frosting and assembling the cake.

BEET AND GINGER CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. Spray and flour three (or four, depending on size of yours) mini-loaf pans. Put the ginger in a small bowl and cover with about 1/2 cup of boiling water. Set aside for about 15 minutes, then pour out the water and gently squeeze out the water. Pat dry.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the grated beets, orange zest, walnuts, candied ginger, and raisins to the bowl, but don't stir them in yet.
• In a small bowl, whisk together the eggs, sour cream and oil together, then pour the liquids over the dry ingredients. Stir the ingredients together, just until the ingredients are thoroughly combined.
• Spoon the batter evenly into the mini-loaf pans until about 1/4" from the rim. If you have more batter, use a couple more mini-loaf pans. Use the back of a spoon to even the tops.
• Bake the loaves for 25-35 minutes, checking at 25 minutes, until an inserted toothpick comes out clean. Place the pans on a rack and let cool for about 15 minutes. Run a butter knife around the edges and turn out onto a rack to cool completely.
• For the cream cheese frosting: Beat the cream cheese in a medium bowl until smooth. Beat in the powdered sugar until it's completely combined, then add one tablespoon of the heavy cream and the vanilla. Beat for about 1 minute until thickened and creamy. Add additional cream/milk if needed.

CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350F degrees and line 2 muffin pans with muffin papers.
• In a medium sized bowl, whisk together the cocoa, flour, baking powder, baking soda and salt.
• In a large bowl beat together the butter, oil, granulated sugar, brown sugar and melted chocolate on medium speed until light and fluffy.
• Beat in the eggs and vanilla, then turn down the mixer to low speed and mix in the sour cream.
• Slowly beat in the flour mixture followed by the buttermilk with the mixer on low speed.
• Then turn off the mixer stir in the warm coffee with a large rubber spatula while scraping down the sides of the bowl.
• Pour about 1/4 cup of batter into each cavity of the prepared muffin tin. Bake for 16-18 minutes until an inserted toothpick comes out clean.
• Allow cupcakes to cool in their pan for 10 minutes, then transfer to a wire rack to continue cooling.
• While the cupcakes are cooling, you can start making the icing. Beat together the cream cheese and butter until evenly combined.
• Add in the salt & vanilla, and mix in the icing sugar about 1 cup at a time. Then turn the mixer to high speed and beat in the whipping cream 1 tablespoon at a time.
• Frosting the cupcakes by spooning the batter into a piping bag and piping a swirl (I used a star tip for this) or a knife.

CHOCOLATE BEET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°F (180°C). Line two 8-inch (20 cm) round cake pans with parchment paper. Whisk flour, baking powder, baking soda and salt until combined; set aside. Add beets, cocoa powder and milk to a blender and purée until well combined; set aside.
• Beat sugar with oil until combined. Beat in eggs one at a time until combined. Stir in beet mixture and vanilla extract. Add flour mixture and stir until just moistened.
• Divide between cake pans and bake for 25 to 35 minutes or until a tester inserted into the centre comes out clean. Cool in pan on a cooling rack for 30 minutes. Remove from pan and cool completely.
• Place the first layer of cake on platter and spread a generous amount of Cream Cheese Frosting. Top with the second cake layer and frost the top and sides of the cake. Chill for at least 2 hours before serving.
• Beat cream cheese and butter just until combined; do not overbeat. Add icing sugar in two additions, beating until smooth; do not over mix. Stir in vanilla and beet juice.

CHOCOLATE BEET CUPCAKES WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350.
• Peel the beets with a vegetable peeler. Grate beets using lrg holes of grater (use gloves or beets will dye hands).
• Spray muffin tins with cooking spray.
• Combine sugars, oil, and eggs in lrg bowl, beat at med speed until well blended. Add beets and beat well.
• In seperate lrg bowl add flour, and other dry ingredients and whisk together until mixed.
• Add flour mixture to sugar mixture alternately with milk. Beginning and ending with flour mixture.
• Pour batter into cupcake tins and tap on counter to remove air bubbles.
• Bake at 350 for 20-30 min or until toothpick inserted comes out clean. Cool in pans 10 mins on wire racks, remove from pans and cool completely.
• Frosting:.
• Beat rind, vanilla, and cream cheese with mixer at high speed until fluffy. Add powdered sugar and beat at low speed until blended. (don not overbeat).
• Frost cupcakes and sprinkle with walnuts if using.
• Store in refrigerator.