three's a charm

Three years ago, I started this blog. To celebrate my lil' online journal of creations, I've baked it some cupcakes. How else would you celebrate a birthday? This is a chocolate beet cupcake with cream cheese frosting. I know it sounds a bit odd but not that odd. Back in the day, instead of using food coloring, people used beet juice to recreate the red color of red velvet cakes. If I hadn't made this myself, I would never have known there are beets in here. Seriously. The cake was moist and fluffy. 

chocolate beet cupcakes with cream cheese frosting 
cake ingredients

• 3 ounces dark chocolate, melted
• 1 cup (2 sticks) unsalted butter, softened, divided
• 1 1/2 cups packed light brown sugar
• 3 large eggs, room temperature
• 1/2 cup beet pulp
• 1-1/3 cups half and half, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole wheat flour
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt

frosting ingredients

• 4 cups confectioner’s sugar
• 8 ounces cream cheese, softened
• 8 tablespoons unsalted butter, softened
• 2 teaspoons vanilla extract 

directions

1. Preheat oven to 350 degrees F.  Prepare cupcake pans with liner, set aside.
2. Sift flours, salt, and baking soda into the bowl, set aside.
   In a bowl of a standing mixer, combine butter and brown sugar. Mix to combine.
   On a low setting, add one egg at a time, mix after each egg. Add in vanilla, melted chocolate, beet pulp and half and half. Mix to combine.
3. Combine dry mixture to the wet mixture. Increase mixer speed to incorporate.
4. Scoop into cupcake cups about 2/3s full and bake at 350 F for 12-15 minutes or until a toothpick comes out clean.
5. For the frosting, using a standing mixer or hand mixer combine cream cheese, butter, and vanilla. Gradually add in sugar one cup at a time.
6. Once the cupcakes are cooled, frost each cupcake with the cream cheese frosting.