Ingredients
Ingredients
Cupcakes
- 3/4 stick butter
- 1.5 cups chocolate chips
- 1/4 cup sugar
- 1/2 cup pureed beets from canned whole beets
- 3 eggs separated
Frosting
Servings: cupcakes
Instructions
Cupcakes
- Puree beets in blender until smooth.
- Melt butter and chocolate in metal bowl set in a pan of simmering water on low.
- Stir until melted, then remove from heat.
- Wait a few minutes, then stir in egg yolks and beets.
- In a separate bowl, beat egg whites until they hold soft peaks.
- Gradually add sugar and beat until mixture is still and glossy.
- Whisk some of the whites into the chocolate, and then back into the whites while stirring.
- Fill cupcake liners. Bake at 275 for 35 minutes or until inserted toothpick comes out almost clean.
Frosting
- 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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