Chocolate Beet Cupcakes with Dark Chocolate Mascarpone Frosting - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

Muffin tins and large paper liners
Stand mixer or hand mixer
Rubber spatula
Whisk
Offset spatula
Piping bag (optional)

Ingredients

CUPCAKES
1 1/4 cups (300 mL) all-purpose flour
1/4 cup (60 mL) cocoa powder
3/4 tsp (4 mL) baking powder
1/2 tsp (1 mL) salt
1/3 cup (75 mL) unsalted butter
3/4 cup (175 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
1 cup (250 mL) milk
1/2 cup (125 mL) shredded cooked beets
1 cup (250 mL) raspberries
1/4 cup (60 mL) chocolate shavings
DARK CHOCOLATE MASCARPONE ICING
2 oz (60 g) bittersweet chocolate, chopped
1/2 cup (125 mL) 35% whipping cream
2/3 cup (150 mL) icing sugar
1 tsp (5 mL) vanilla
1 cup (250 mL) mascarpone cheese, softened

Directions

CUPCAKES

Preheat oven to 350°F (180°C). Line 12-cup muffin tin with large paper liners.
Whisk together flour, cocoa powder, baking powder and salt. Using stand mixer or hand mixer, beat butter with sugar until light and fluffy; beat in eggs and vanilla. Stir in flour mixture and milk, making three additions of flour mixture and two of milk. Fold in beets.
Spoon evenly into muffin cups; bake for 15 to 18 minutes or until tester inserted into centre comes out clean. Let cool on rack.

ICING

Meanwhile, melt chocolate in heatproof bowl over hot, not boiling water. Let cool slightly.
Beat whipping cream, icing sugar and vanilla to soft peaks. Stir gently into mascarpone along with chocolate.
Spread icing evenly over cupcakes or pipe over top using piping bag fitted with 1/2–inch (1 cm) plain or star tip. Top evenly with raspberries and chocolate shavings.