Recipes from The Sylvia Center, whose mission is to inspire young people to become healthy eaters and advocates for healthy food in their families and communities.
Well, there’s a phrase you never expected the kids to exclaim. Thanks to veggies for dessert, the kids are eating vitamin rich beets – and loving them. These beet cupcakes are quick and easy, two things that endear any recipe to our Field Good-y hearts. Those beets that have been sitting in the crisper for a couple weeks can get peeled, diced, pureed, and smothered in cocoa powder (another thing that warms our hearts). Whip up a 2-minute cream cheese frosting and these babies will be on the plate and in bellies in the blink of an eye. Hint: reserve two cupcakes in a secret location to ensure you get to enjoy.
Chocolate Beet Cupcakes with Cream Cheese Frosting
2 cups diced peeled beets (½-inch; about 2 medium)
⅔ cup plain yogurt
1½ cups whole-wheat flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 large egg
¼ cup canola oil
1¾ cups packed confectioners’ sugar, divided
2 teaspoons vanilla extract
5 ounces cream cheese, at room temperature
- Preheat oven to 350°F. Line 12 ( ½-cup) muffin cups with paper liners.
- Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 10 to 12 minutes. Transfer to a blender. Add yogurt and puree until smooth. Reserve 2 tablespoons of the beet puree. Pour the rest into a large bowl.
- Whisk flour, cocoa, baking soda, baking powder and salt in a medium bowl. Whisk egg, oil, 1 cup confectioners’ sugar and vanilla into the beet puree in the large bowl. Stir in the dry ingredients until just combined. Spoon the batter into the prepared muffin cups.
- Bake the cupcakes until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack and let cool completely.
- To prepare frosting: Combine the remaining ¾ cup confectioners’ sugar and cream cheese with the reserved beet puree in a medium bowl. Beat with an electric mixer until smooth. Top each cooled cupcake with a generous 1 tablespoon frosting.
Contributed by The Sylvia Center.