Cupcake of the Week: Don't Beet Me Up Cupcakes || Week 20

Ever since I had my first bite of juicy red, slightly sweet, and doused in balsamic red beet, I knew I was hooked.  A food that most kids learn to hate, and then as they grow ponder why they made such rash snap decisions as a tot, beets are an amazing vegetable packed with nutrients, and subtle enough to incorporate into a myriad of possible recipes.  Now I realize that "beet cakes" aren't a completely new concept, heck vegans have been using them in pastries for a long time now, but having never whipped up a batch of my own, I thought I'd give it a try.

Don't Beet Me Up Cupcakes
yield 1 dozen cupcakes || 20 minutes prep; 20 minutes cook

• 1 can of red beets
• 1 cup vegetable oil
• 1 1/4 cup sugar
• 3 medium eggs, separated
• 3 tablespoons milk
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract

1. Preheat the oven 350°F.
2. Mix together the oil & sugar.  Then beat in the egg yolks and milk.  Finely dice your beets and stir in with the cinnamon & vanilla extract.  Add your flour & baking powder.  Mix well.
3. In a separate bowl, whip your egg whites until they are stiff and fold them into the batter. 
4. Fill cupcake liners and bake for 18-22 minutes or until an inserted knife or skewer comes out clean.

Salted Chocolate Ganache

• 1 cup of chocolate chips
• 1 tbsp whipping cream
• 1 pinch of salt

In a double boiler, melt your chocolate.  Gently mix in the cream and the pinch of salt.  Let cool & then pour over the tops of your cupcakes, letting it drip down the sides.  Garnish with a few slices of red beets.