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Emmy made In Japan – Chocolate Beet Cupcakes
2 medium beets
3/4 C. butter, softened + more for buttering pans
1 C. packed brown sugar
3/4 granulated sugar
1 t. vanilla
2 C. all-purpose flour +more for dusting pans
2/3 C. unsweetened cocoa powder
1 t. baking soda
1/2 t. baking powder
1 t. salt
1 1/4 C. buttermilk
1 C. (2 sticks) butter, softened
8 oz. (1 brick) cream cheese, softened
4-5 C. powdered sugar, sifted
2 T. finely grated beets
1 t. vanilla
1-2 t. milk
1/2 t. lemon juice
pinch of salt
Preheat oven to 375?-400? Trim and wash beets & wrap in a double layer of foil. Place in preheated oven & roast for ~1 hour or until easily pierced with a fork. Allow the beets to cool before peeling and grating on a fine grater. Measure 3/4 C. for the cake & 2 T. for the frosting.
Reduce the oven temp to 350?. If making a layered cake, butter & flour 2, 9″ cake pans.
In a bowl of a stand mixer, fitted with a paddle attachment, cream together the butter & sugars. Beat 3-5 minutes. Beat in eggs, one at a time, for 1 min. w/each addition. Beat in beets, vanilla.
In a separate bowl whisk together the flour, cocoa, baking soda, baking powder, & salt.
Add half of the flour mixture to the butter/egg mixture. On low speed, slowly add the buttermilk. Add the remaining flour mixture.
Divide the batter between the 2 prepare pans or in cupcake wrappers. Bake for 18-23 minutes for small cupcakes, 23-25 minutes for 9″ pans, 30-32 minutes for 8″ pans. Cakes are done when a skewer comes out clean. Remove from oven & let rest for 10 minutes before inverting on a rack to cool. Cool completely before frosting.
In a bowl of a stand mixer, beat cream cheese with a paddle attachment for 30 seconds. Add the butter & beat an additional 30 seconds until well combined. Scrape down the bowl & add the beets, powdered sugar, lemon juice, & salt. Add milk to desired consistency. Instructions say to chill frosting for 30 min. before frosting, but I skipped the chilling process and had good results.
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