ok. here it is. everyone asks me about how to make these cupcakes so figured it was time for me to write a post about it. i call these the "can't be beet chocolate cupcakes." they are made with beets and chocolate and are surprisingly moist and extremely delicious. and vegan of course. i'm actually entering them into the DC state fair cupcake contest next weekend so right now i'm making a test batch for my friend's going away party.
the recipe used for this cupcake is adapted from the chocolate red velvet cake recipe in "ExtraVeganZa." the recipe calls for a cup and a half of of beets that are boiled and then blended with the water it was boiled in to make a creamy beet sauce. this is for the cake batter, which is what makes the cake so moist. for this part i'm using beets from my garden (local and organic!)
beets from my garden
beets blended with beet stock water
it also calls for beet powder, which is possible to make on your own, but it takes a really long time and requires more beets than i had in my garden, so i bought beet powder online instead. i couldn't find any in the stores nearby so i bough it online at the spice barn. i know, it seems crazy to mail order ingredients for a cupcake, but trust me its worth it.
beet powder from spice barn
dry ingredients for cake batter
dry ingredients mixed with wet and blended beets
after the cupcakes are cooked, i topped them with a chocolate ganache frosting. this is adapted from the "vegan with a vengeance" cookbook.
cupcakes topped with chocolate ganache
after adding the chocolate ganche, i let them chill in the fridge to set and then iced with "creamy fuchsia icing," also from ExtraVeganZa. this frosting is made creamy with the help of some cashew butter, and its colored fuchsia with a few teaspoons of beet powder (yay i get to use my mail order spices again!).
for the final topping, i made candied beets and sprinkled them on top of the cashew frosting with some chocolate powder. the candied beets are made by chopping the beets very finely and then boiling them in a little bit of water and sugar. once all the water dissolved i added more sugar, cooked it a little longer on low just to dry it out completely.
and that's all! here they are, the 4 topping cupcake...
can't be beet chocolate cupcakes
vegan chocolate beet cupcakes topped with a chocolate ganache, cashew cream frosting and candied beets