Yes. This picture of my child and the beets we used to grow in Africa has pretty much nothing to do with this cupcake post. But who can help but pull out cute beet pictures when it's the topic of the day?! Humor me here. I mean, how often do I get to use beet pictures?!?
Today, middle-of-January-today, I bought local beets, grown right next door in good old -freezing cold- New Hampshire.
Surprised? Me, neither!
If you have ever been to a local farmer's market in mid-winter, you probably know that oodles of foods are still producible in the coldest of climates thanks to something I lust after all the time: a greenhouse. (My latest obsession? The super affordable underground greenhouse called a walipini, which I may just have to try one day soon! But I digress...) My point is, fresh local produce in mid-Arctic-winter is not only possible, but an awesome thing to support! I'd like to say the local farmers benefited today, but I will save that argument. My family entirely reaped all the benefits on this one, as we enjoyed some healthy, chocolaty beet cupcakes after a long day of school-time and errands.
A few years ago when our African beets were abundantly showing up in every foot of our garden, this awesome recipe fell into my lap. I've never let it go since. Look up the health benefits of beets and you will be quite proud of trying this recipe for yourself. When these cupcakes are packed with all sorts of locally-fresh produce, it's hard to say no to seconds...
Chocolate Beet-Apple Cupcakes
* This recipe can be made dairy free and/or gluten free!
Dry Ingredients:
1 1/2 cups pureed beets (I usually wash, roughly chop, boil, and mash. But microwaving works, too. Make sure you save the greens for a different healthy dish!)
2 cups all purpose flour (One to one gluten-free flour works, too! Check out these local g-f flours!)
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup cocoa powder
Wet Ingredients:
1/4 cup olive oil
1/2 cup applesauce (I just cook down some chopped, peeled apples and mash them. This was a local element that came from our trees during our fall harvest.)
1/2 cup packed brown sugar
1 cup sugar
1 tsp vanilla extract
3 large eggs (always available locally!)
3/4 cup chocolate chips (To make this recipe dairy-free like my family does, just use dairy-free chocolate chips. We like Chatfields!)
-Preheat oven to 350 degrees F.
-Line 24 cupcake/muffin tins with liners or an olive oil/dusted flour coating.
-Mix all dry ingredients in one bowl.
-Mix all wet ingredients in a separate bowl.
-Combine two bowls of ingredients together, mixing out all lumps.
-Gently fold in the chocolate chips.
-Spoon batter into prepared cupcake tins.
-Bake 15-20 minutes, inserting a toothpick or fork to check for doneness.
-Cool before frosting. Yum!! Enjoy!
* The FDA recommends not eating raw batter that has uncooked ingredients such as eggs or flour.
*These cupcakes can be frosted with your favorite dairy-free or cream-cheese frosting, or eaten plainly delicious!
