Check out this recipe from Dave Lieberman and Del Monte for Beet Mash Chocolate Cupcakes, just in time for Valentine’s Day! Everyone knows that chocolate is an aphrodisiac, but did you know that beets are too?? (Yes, beets!)
Did you know?: Not only are beets nature’s multivitamin but beets are also rich in boron, a mineral thought to get the love juices flowing.
Dave recommends using canned sliced beets (he suggests Del Monte® Fresh Cut® Sliced Beets)—with canned beets you get all the flavor and nutrition for a lot less money, plus they are easier to mash!
Check out www.Delmonte.com/Solutions for a $1.00 off coupon on any 4 Del Monte® Brand Products to use in your recipe. I heart coupons, so I’ll see you there.
Beet Mash Chocolate Cupcakes (or Cake) with Beet Frosting
Recipe courtesy of: Dave Lieberman, campaign spokesperson for the Del Monte “Value without Sacrifice,” Chef and Author of The 10 Things You Need To Eat
FOR THE CUPCAKES:
One 14.5 oz. can Del Monte® Fresh Cut® Sliced Beets, drained
2 sticks unsalted butter, melted
1/2 cup vegetable oil
2-1/2 cups granulated sugar
3 eggs
1/2 cup warm water
1-1/2 cups all-purpose flour
3/4 cup sweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
FOR THE ICING:
2 sticks unsalted butter
Approx. 1/2 can of Del Monte® Fresh Cut® Sliced Beets, drained
1 pound confectioners sugar
For Cupcakes: Preheat the oven to 350ºF.
For Cake: Preheat the oven to 325ºF.
In a small bowl, mash the drained can of beets finely with a potato masher and set aside.
In a large mixing bowl, whisk together the melted butter, granulated sugar, oil, eggs, and water. In a separate bowl, whisk together the dry ingredients until thoroughly combined. Gradually mix the dry ingredients into the wet. Fold in the mashed beets and mix well.
For Cupcakes: Pour the batter into greased cupcake tins. Bake about 15-20 minutes, until set but moist. (Or until toothpick inserted in the center comes out clean)
For Cake: Pour the batter into a greased 10-inch Bundt pan. Bake about 70 minutes, until set but moist. Let cool, and turn out onto a large serving plate.
Make the Icing: Mash the ½ can of beets finely with a potato masher. Melt 1 stick of butter in a saucepan and add mashed beets. Simmer on very low heat for 5 minutes. Meanwhile, cream the second stick of butter with a mixer in a bowl. Mix in the melted butter and beet mixture until fully incorporated. Gradually beat in the confectioners sugar.
Ice the cupcakes with a thick layer of icing.
The cupcakes and cake serve 12-15.
The wonderful thing about edible gifts for Valentine’s Day is that you can impress the socks off of your sweetheart without spending a fortune. Gifts you make, yourself, are somehow more meaningful.
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{ 2 comments… read them below or add one }
Brilliant! I have lots of fresh beets from my winter CSA share, so I’d have to adapt it but I just might give this recipe a try.
Wendy, if you make them before i get a chance, be sure to come back here and let us know how they are! – Joi