Ingredients

The following ingredients have 16 Servings
  • 2 cups (250 g) cake flour (00)
  • ½ cup (45 g) unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • pinch salt
  • 3 eggs
  • ¾ cup (132 ml) sunflower oil
  • 1¼ cups (200 g) natural cane sugar
  • 1½ cups fresh beets (about 3 small/medium), cooked and pureed
  • 1 teaspoon vanilla
  • 1 stick butter, room temperature
  • 3/4 cup icing sugar
  • 1 vanilla bean, scraped
  • pinch of salt
  • 1 cup mascarpone, room temperature

Instruction

  • Preheat oven to 375º F. Line muffin pan with cupcake liners.
  • In a large bowl sift flour, cocoa, baking powder, and salt. Add cane sugar.
  • In another bowl, or in a stand mixer beat the oil, eggs, sugar and vanilla. Mix well.
  • Add beet mixture and mix well.
  • Add dry ingredients to wet mixture and mix just to combine.
  • Fill cupcake liners until almost full.
  • Bake in the pre heated oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 5 minutes, then remove from pan to wire rack to cool.