Johnny Iuzzini's Chocolate Beet Cupcakes

Name: Johnny Iuzzini's Chocolate Beet Cupcakes
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 20
Cuisine: American
Ingredients: 1 teaspoon baking soda; 237 milliliters beet puree; 0 teaspoons coarse salt; 2 larges eggs; 237 milliliters all-purpose flour; 355 milliliters sugar; 57 grams unsweetened chocolate, chopped; 4 vanilla beans, scraped, seeds only (or 1 tablespoon vanilla extract); 177 milliliters vegetable oil

The recipe Johnny Iuzzini's Chocolate Beet Cupcakes is ready in about 1 hour and 20 minutes and is definitely an awesome dairy free and vegetarian option for lovers of American food. One serving contains 177 calories, 2g of protein, and 10g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 20. A mixture of flour, eggs, coarse salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Adjust oven racks to upper middle and lower middle positions and preheat the oven to 350°F. Prepare two standard-sized cupcake pans with paper cups.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Melt the chocolate in a microwave-safe bowl in the microwave, heating in 15-second increments and stirring between each one. Alternatively, you can place the chopped chocolate in a bowl over a saucepan of simmering water and stir occasionally until melted.

Ingredients you will need

Chocolate

Water

Equipment you will use

Microwave

Sauce Pan

Bowl

Mix the flour, baking soda, and salt in a medium bowl.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Bowl

Put the sugar, eggs, and oil in a medium bowl (or the bowl of a stand mixer) and whip at high speed with the whisk attachment until the eggs are pale and roughly tripled in volume, about 2 minutes. Beat in the vanilla, then the dry ingredients in 2 additions, then the chocolate and the beet puree, mixing well after each addition.

Ingredients you will need

Chocolate

Vanilla

Sugar

Beet

Egg

Cooking Oil

Equipment you will use

Stand Mixer

Whisk

Bowl

Fill each cup 3/4 of the way to the top, and bake until a tester placed in the center cupcake comes out clean, about 20 minutes, rotating the pans halfway through. Allow to cool in the trays completely before frosting.

Ingredients you will need

Frosting