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Chocolate Beet Cupcakes with Superpink Frosting

For the cupcakes:

 4 ounces unsweetened chocolate

1/2 cup mild flavored vegetable oil

1/2 cup (1 stick) butter, softened

3 eggs

1 3/4 cups sugar

2 cups cooked pureed beets (about 3 medium beets; boil them in just enough water to cover, and save the cooking liquid for the icing)

1 tablespoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup whole wheat pastry flour

2 teaspoons baking powder

1/4 teaspoon salt

 

For the icing:

Beet cooking liquid

1 teaspoon vanilla

1/2 pound powdered sugar

4 tablespoons butter, softened

 

 1. Preheat oven to 375F degrees. Grease 24 muffin cups or use paper cupcake cups.

2. Put the chocolate and oil in a small microwave safe bowl. Heat until just the chocolate melts; remove from the heat and stir until well combined.

3. Combine the butter, eggs and sugar in a large bowl and beat with an electric mixer until fluffy. Slowly beat in the chocolate mixture, beets, and vanilla.

4. Sift the all-purpose flour and whole-wheat pastry flour into a large bowl. Stir in the baking soda and salt. Gently stir the flour mixture into the egg and chocolate mixture just until the flour is mixed in. Pour batter into the muffin tins.

5. Bake until a toothpick inserted near the center comes out clean, about 20-25 minutes.

6. Carefully remove cupcakes from the pan and let cool on a rack. When completely cool, frost with the icing.

To make the icing: Place the sugar, butter, vanilla and 1 tablespoon of the beet liquid in a mixer bowl and combine. Add small amounts of beet liquid until the frosting is the right texture, then beat at high speed until light and fluffy.

Recipe From: modified from Farmer John's Cookbook