Made with sprouted whole-grain flour and sweetened with beets, maple and a touch of honey, these are healthier cupcakes that taste anything but. A note on the beets here: if you have a high-speed blender like a Vitamix you do not have to roast the beets first. Simply scrub, chop and blend with a bit of milk or juice to create a puree. Skipping the roasting step makes this a super-quick project.
Chocolate-Beet Cupcakes with Raw Cacao Glaze
- 1 large beet (or two small)
- 3/4 cup grapeseed oil
- 3/4 cup maple syrup
- 1/4 cup honey
- 3 large eggs
- 1/4 cup coconut milk
- 2 tsp vanilla extract
- 2 cups Kamut flour (sprouted if possible)
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp sea salt
- CHOCOLATE GLAZE
- 2 TBSP coconut milk
- 2 TBSP coconut oil
- 1/2 cup coconut sugar
- 1/4 cup raw cacao or unsweetened cocoa powder
- 1. Preheat the oven to 350º. Line two muffin tins with liners and lightly spray with coconut oil spray.
- 2. Scrub the beets and pat dry. Wrap individually in a piece of foil and place on a baking sheet. Make sure you've covered the beets thoroughly, as the juice will leak onto your baking sheet and create a sticky mess if there are gaps in the foil. Roast until tender - about 45 minutes, more or less, depending on the size of your beets (you can test by opening up the foil and piercing the beet with a knife - if it slides through easily, they're done). Open the foil and let cool, then peel (once roasted, this is easy - just rub a paper towel around the beet; the skin will slip right off). Cut the peeled beet in quarters, then puree in a food processor or blender until smooth. You will need a generous 1 cup of puree for the recipe. NOTE: if you have a high-speed blender (like Vitamix) you don't need to roast the beets first. Simply scrub and quarter the beets and blend with a little water or milk. I don't even peel my beets, assuming they're organic - if not organic definitely peel first.
- 3. To the blender, add oil, vanilla, maple syrup and honey, and blend. Add the eggs and blend just until blended. Set aside.
- 4. In a large bowl mix together the flour, cocoa, baking soda and salt. Add the wet mixture from the blender into the dry ingredients and gently mix. Pour the batter into the prepared muffin tins.
- 5. Bake until a toothpick inserted in the cakes comes out clean, about 15-20 minutes. Transfer the pans to a wire rack and cool for 5 minutes, then remove the cupcakes to the rack and spoon the glaze over the top, allowing to drip over the sides and down into the muffin papers. The glaze will be thin, not frosting-like at all, but it will soak into the warm cupcakes, giving them a moist fudginess. Leave out at room temp and serve the same day for the best texture. Any leftover cupcakes should be kept in the fridge.
I’m a mom of two young boys, a sommelier, a former restaurateur, and a passionate home cook. I believe in eating well and celebrating life every day, not just on weekends or holidays or vacation. With delicious, healthy food, good wine and family and friends gathered around the table. This is my happy place.
My goal is to inspire to get you into the kitchen, and to take the mystery out of serving wine with food. On a Tuesday night. With picky eaters, even toddlers. It’s totally doable. Especially with a glass of wine. Trust me.