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Cupcakes that are a little out-of-the-box. Beet cake with a honey chevre, lemon buttercream! Delicious!
For the batter:
Preheat oven to 350°F and line 2 cupcake pans with red foil liners (24 total). Sift cake flour, baking soda, baking powder, salt and cocoa powder in a bowl, and set aside. In a stand mixer fitted with the paddle attachment, cream the butter and sugar together very well, until the mixture is pale yellow, about 3-4 minutes. Add the egg, and incorporate well, scraping down the sides of the bowl. Divide the flour mixture into thirds, and halve the pureed beets (see note below). To the butter and sugar mixture, alternate adding the flour mixture and beets, incorporating well after each addition. Fill the cupcake liners ¾ of the way up with the batter, and place in the oven for about 20 minutes, until an inserted toothpick comes out clean. Let rest for 5 minutes before removing cupcakes to a wire rack. Let cool completely before icing.
For the icing:
Cream the butter and cheese together until well incorporated, and add in the powdered sugar. Mix gently to begin with, then increase the speed, mixing until the butter and sugar stick together. Add in lemon zest, food coloring, and 1 teaspoon of lemon juice, and mix well. Add in more lemon juice gradually until you get your desired icing consistency.
To get the black striped effect, place 4 drops of black food coloring inside the piping bag about midway down, letting it run down the sides of the bag towards the tip. Add in the icing, and pipe onto cooled cupcakes. Top with edible gold dust, and enjoy!
Note: To roast beets, preheat the oven to 400°F. Wrap each beet individually in foil, and roast for about 1 hour and 10 minutes. Let cool, then peel off the skin. Puree in a food processor until smooth. It should be the consistency of applesauce. You’ll need about 3 beets a little smaller than the size of a baseball.
For those dark chocolate lovers out there, this is definitely a dessert that you need to try. I’ve never tasted anything like this cake recipe; it’s like biting into a soft chocolate bar. It is rich and full of dark chocolate flavor. Makes about 18 cupcakes.
This is a chocolate cake recipe I’ve made to so many times that I know it by heart. It’s so easy and delicious. The cake is light and moist with a great crust. I used peanut butter frosting but any frosting would work great. Perfect for kids with dairy allergies.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!