RECIPE: Beet-Mine Cupcakes

 

A photo posted by Seedsheet (@seedsheet) on

 

Grow-your-own guilt-free Valentine’s Day treats.

(Sharing is optional.)

 

Ingredients:

1 large beet roasted & peeled

1 cup milk of choice (cow/almond/oat/goat/ETC)

Splash of vinegar

3/4 cup sugar

1/4 cup oil

2 t vanilla

1 cup flour

1/2 cup baking cocoa powder

1 t baking soda

1/2 t baking powder

dash of salt

 

 

Directions:

  1. Blend cooked beet with a splash of water until smooth.
  2. In a large bowl, mix milk and vinegar and let sit for a few minutes to curdle.
  3. Mash beets (with potato masher) or puree in blender/food processor until smooth.
  4. Add pureed beets to milk mixture.
  5. Mix together flour, cocoa, soda, powder, and salt in a separate bowl, and then add slowly to the wet ingredients.
  6. Whisk together until all of the lumps are broken up, and the batter is smooth. 
  7. Pour batter into muffin liners in mini-muffin pan. 
  8. Bake 15-18 minutes at 375F, until they pass the clean-toothpick test.
  9. Let cool on a rack or plate…and for added decor, sprinkle powdered sugar or cocoa on top.

 

If in the end, Valentine's Day is just you, Netflix, & these beet cupcakes, we won’t judge.

Join our mailing list at the bottom of the page for more recipes and weekly garden tips!