10 Things You Should Eat: Chocolate Beet Mini-Cakes
From Anahad O'Connor and Dave Liberman's Book 'The 10 Things You Need to Eat'
These cakes are light, moist, and delicious. Using high-quality Dutch process cocoa will give you a dark, rich, and chocolaty cupcake. Though you won't be able to tell that beets are even in the mix, a mere 1/2 pound in each batch makes the cupcakes extra moist.
And if you're trying to sneak beets into every aspect of your family's diet without causing a stir, this is definitely the way to go!
-- "The 10 Things You Need to Eat" by Anahad O'Connor and Dave Liberman
Ingredients
Cooking Directions
Preheat the oven to 325°F and line an 18-muffin tin with foil cups.
Whisk the flour, cocoa, baking powder, baking soda, and salt together in one bowl and the remaining ingredients in another.
Gradually mix the dry ingredients into the egg mixture. Fill each muffin cup half full with the mixture.
Bake for 20 minutes, or until a toothpick inserted into the center of a mini-cake comes out clean and the mini-cakes start to pull away from the sides of the tin. Cool before serving.
Muffins will keep for 2 days in an airtight container at room temperature.
Yield: 18 mini-cakes
Recipe Summary
Main Ingredients: flour, eggs, sugar, beets
Course: Appetizer/Starter, Lunch, Dessert
More Info: Kids Friendly
