The Magic Muffin Mix: Chocolate Beet Cupcakes

Our  household recently enjoyed a wonderful weekend filled with delicious and nutritious chocolate beet cupcakes. From the same kitchen that boasts regular batches of incredibly disappearing kale chips and notoriously mouthwatering sweet potato curry, here’s a must-try addition to your regular menu of well-balanced appetizers.

If you crave their vitamins and minerals but have a hard time turning those intensely crimson root vegetables into something irresistibly scrumptious, then here’s a formula to satisfy all your dietary needs and indulge your most decadent appetite. Looking for a way to deliver the daily requirement of hearty vegetables to your fussiest young eaters? Look no further. Just be sure your stock pile the ingredients, because when the first batch is gone, the whole house will be clamoring for more!

1 cup of soy milk (we used hemp milk)
1-1/2 tsp. apple cider vinegar
1-3/4 cups whole wheat flour
1/2 cup all purpose flour
1 tsp. baking powder
1 tsp. baking soda
5 tbsp. cocoa powder
3/4 cup + 2 tbsp. sugar (last time used 2/3 cup agave this time about the same sugar beet syrup. Agave is sweeter than sugar so you need less in general.)
1/2 cup canola oil (we used safflower oil)
2 tbsp. molasses
1-1/2 tsp. vanilla extract
1 tsp. salt (we added salted almonds and skipped the salt.)
1/2 cup roasted chopped almonds
1/2 cup chocolate chips
2 medium red beets, raw and grated

In a small bowl, whisk the milk and vinegar, and then set aside to curdle.
In a large bowl, whisk the flours, baking soda and powders.
In another large bowl, whisk the sugar, oils, molasses, vanilla and salt. Add milk to this admixture once thoroughly whisked.
Add wet ingredients (large bowl #1) and dry ingredients (large bowl #2), and stir until just combined.
Add beets, chocolate chips and nuts.
Fill cupcake liners to the top and dome them slightly, for they don’t rise like regular cupcakes.
Bake at 25-30 minutes at 325º.

We baked for 30 min. at 350º, and they achieved a sumptuously hearty yet succulently moist consistency, more like muffins than cupcakes. We couldn’t eat them fast enough. That batch produced 12 regular sized cupcakes and 8 minis. All were devoured quickly.

Pairs nicely with pistachio ice cream, sliced cantaloupe and/or White Russians.