Beets Me
APRIL 4TH, 2009
Beets Me
With one week to spare until Easter, we cringe just thinking about our sugar-rushed kids bouncing off the walls. For a healthier treat, bake these yummy Easter Bunny beet cupcakes.
Ingredients
1 cup margarine or butter (softened)
1 ½ cup packed dark brown sugar
3 eggs
3 oz dark chocolate
2 cups pureed beets (5 medium beets)
1 tsp vanilla
2 cups all purpose flour
2 tsp baking soda
¼ tsp salt
Method
Boil beets until soft and then place in blender and pulse until smooth puree forms.
In a mixing bowl, cream ¾ cup butter and brown sugar. Add eggs, mix well.
Melt chocolate with remaining butter, stir until smooth. Cool slightly.
Blend chocolate mixture, beets and vanilla into the creamed mixture (it will appear separated).
Combine flour, baking soda and salt, add to the creamed mixture.
Line muffin tins with cupcake papers and fill ¾ full.
Bake at 375 F for 30 minutes.
Finishing Touches
We used a simple butter cream icing but cream cheese icing would also be delicious.
Make a bunny face: Sprinkle coconut over the icing, cut large marshmallows in half and decorate with pink sprinkles for ears, and use little candies to create the eyes, nose and cheeks.
Order your little assistant one of these funky smocks ($39) at www.moojoes.com