Sue Doeden of Park Rapids Enterprise says about her chocolate beet cupcakes, pictured above:
I baked the cupcakes as the beet-phobic man watched a football game on TV. I kept my fingers crossed, hoping there would be no earthy beet fragrance wafting from the oven. The cupcakes cooled on the counter. I slathered the top of each cupcake with a thick layer of Fudge Frosting. And then I waited. At halftime a frosted cupcake was snatched from the counter. Only three minutes later, I watched another cupcake disappear. Under my breath, I whispered “Gotcha!” He never knew what he was really eating.
Chocolate Beet Cupcakes are rich, not too sweet, moist and luscious. Not a crumb will fall from the little hand-held cakes as you eat them. Each bite of dense chocolaty deliciousness will make it into your mouth. The frosting, like fudge, will melt on your tongue.
Fresh beets range in size, with smaller ones holding the most sweetness. Larger ones may be a little woody. For this recipe, I used medium-sized beets that are firm with smooth skin. Twelve to 16 ounces will be enough to yield 3 cups of grated beets. Peel them like a potato with a vegetable peeler. I used my peeler with serrated blades designed for soft, thin-skinned fruits and vegetables. Cut the beets into chunks and grate them in a food processor or grate them by hand, although this option will be a bit messy. It helps to set the grater inside of a 13- x 9-inch baking pan for this job.
Chocolate Beet Cupcakes will give you a triple whammy. Get your chocolate fix, eat beets and benefit from a good dose of antioxidants that both ingredients lend to these decadent little treats.
Click through for the recipe
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