Cocoa Beet Cupcakes -

topped with vanilla mascarpone frosting

February 1st, 2017

by Sugar Love Spices for the Italian Centre Shop

We love how full of surprises this recipe is. You'd never believe cooked beets and cake dough could create such a decadent and moist delectable cupcake.

Add vanilla bean mascarpone frosting and tasting is believing. 

Ingredients

Method

SERVINGS: 12-16 CUPCAKES

1. Preheat oven to 375º F. Line muffin pan with cupcake liners.

   
   

2. In a large bowl sift flour, cocoa, baking powder, and salt. Add cane sugar.

   
   

3. In another bowl, or in a stand mixer beat the oil, eggs, sugar and vanilla. Mix well. 

   
   

4. Add pureed beet mixture and mix well.
   
   

5. Add dry ingredients to wet mixture and combine well.

   
   

6. Fill cupcake liners until almost full.
   
   

7. Bake in pre-heated oven for approximately 20 minutes or until a toothpick inserted in the centre comes out clean.

   
   

8. Cool for 5 minutes, then remove to wire rack to cool.
   
   

Frosting

1. In a stand mixer beat the butter with the icing sugar, vanilla and a pinch of salt until smooth. 

   
   

2. Add the mascarpone and beat at high speed just until smooth; do not overbeat.
   
   

3. Fill a piping bag with a star tip with the mascarpone cream and pipe the cupcakes starting from the outer edge inwards, to make a crown.