The Pioneer Woman Tasty Kitchen
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Beet and Kale Chocolate Cupcakes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Delicious cupcakes that are healthy and filled with kale and beets!

Ingredients

  • 2 whole Medium Beets, Greens And Stems Removed
  • ¼ cups Water
  • 1 cup Cooked Kale
  • ¾ cups Unsweetened Applesauce
  • 1 cup Brown Sugar
  • ½ cups Honey
  • 2 whole Eggs, Room Temperature
  • 1 teaspoon Vanilla
  • 2 cups All-purpose Flour
  • ⅔ cups Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • Dash Of Salt
  • 1-½ cup Skim Milk
  • Your Favorite Frosting, Enough To Frost Cupcakes
  • Chocolate Shavings For Garnish

Preparation

Preheat oven to 375ºF. Place beets in a baking dish and roast for 1 hour, or until you can pierce them with a knife of fork. Reduce heat in oven to 350ºF. Line a muffin tin with liners or grease with nonstick cooking spray.

Once beets have slightly cooled, peel the skins off. Cut into chunks and place in a blender or food processor. Add water and kale and blend until fully pureed. Set aside.

In a large mixing bowl, beat the applesauce, sugar and honey together until mixed. Add eggs and vanilla and beat. Once mixed, add the beet and kale puree, stir with a wooden spoon to combine.

In a smaller bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt. Add 1/2 of the dry mixture to the beet mixture and stir to mix. Add 1 cup of milk and mix. Add 1/4 more dry mixture and stir. Add remaining milk and mix. Add the remaining dry mixture and stir to combine, careful not to overmix.
Fill the muffin cavities about 2/3 – 3/4 the way full with batter.

Bake for about 18 minutes, or until a toothpick inserted comes out clean. Let cool completely. Once cooled, frost with your favorite frosting and garnish with chocolate shavings.

Recipe inspired by Joy the Baker.

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Avatar of Einit Borowsky

Einit Borowsky on 8.18.2014

These were a big hit at my house. I made a coconut cream cheese frosting to go on top and they were out of sight. Moist and delicious. Gotta love a dessert that has such healthy vegetables in it. We used organic beets and kale from our garden and farm fresh eggs from our chickens. Wonderful. Will make these again.

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