Flourless Beet Chocolate Cupcakes with Whipped Cream

Servings

12

Prep

15 min

Cook

30 min

Vote

Ingredients

Flourless Beet Chocolate Cupcakes with Whipped Cream
Print Recipe
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
30 minutes
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
30 minutes
Flourless Beet Chocolate Cupcakes with Whipped Cream
Print Recipe
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
30 minutes
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
30 minutes
Ingredients
Cupcakes
Servings: cupcakes
Instructions
Cupcakes
  1. Puree beets in blender until smooth.
  2. Melt butter and chocolate in metal bowl set in a pan of simmering water on low.
  3. Stir until melted, then remove from heat.
  4. Wait a few minutes, then stir in egg yolks and beets.
  5. In a separate bowl, beat egg whites until they hold soft peaks.
  6. Gradually add sugar and beat until mixture is still and glossy.
  7. Whisk some of the whites into the chocolate, and then back into the whites while stirring.
  8. Fill cupcake liners. Bake at 275 for 35 minutes or until inserted toothpick comes out almost clean.
Frosting
  1. Here, I drizzled the cream with the juice for color, but you can make pink whipped cream by beating together cream, sugar, and a few drops of beet juice until fluffy.
Recipe Notes

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Original recipe can be found here

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