Chocolate Heart-beets cupcakes

Chocolate Heart-beet Cupcakes:

Roasted Beet-Berry Jam:

1-1/2 cups peeled, cubed beets (or other root vegetable: carrot, turnip, rutabaga), cut into 2cm(3/4″) dice

1 Tbsp Mighty Trio Organics cold pressed canola oil

1 cup cranberries (or blueberries, raspberries, strawberries)

2 Tbsp Coal Lake Honey Farms alfalfa honey

1/4 cup water

Preheat oven to 200 deg C/425 deg F.

Place the cubed beets and olive oil on a sheet of aluminum foil. Wrap it up tight, crimping all the edges to seal. Place on a baking sheet and roast for 18-20 minutes or until soft and starting to become golden. Add roasted beets to a medium saucepan with the berries, honey and water. Bring to a boil and reduce heat to medium low. Simmer for 15-20 minutes until the berries burst and the jam thickens. Puree until smooth and set aside.

Flax Eggs:

2 Tbsp flax seeds

1 cup water

Add the flax seeds to a small saucpan with the water. Bring to a boil and reduce the heat to medium low and simmer for 20 minutes or until the water starts to thicken. Strain and reserve the liquid and the “spent” flax seeds. Refrigerate the liquid for 30 minutes until it thickens further to an egg white like consistency. Puree the flax seeds into a flax meal and set aside.

For the cupcake:

Dry ingredients:

1 cup whole wheat flour

1/2 cup cocoa powder

1/2 tsp salt

1 tsp baking powder

1-1/2 tsp baking soda

Wet ingredients:

1 cup Roasted Beet-Berry Jam

1/4 cup 1% milk

reserved Flax Eggs (ie. the liquid)

reserved Flax meal

1/2 cup Coal Lake Honey Farms alfalfa honey

1 tsp vanilla

In a medium bowl, combine the whole wheat flour, cocoa, salt, baking powder and baking soda.

In a large bowl, combine the Roasted Beet-Berry Jam, milk, Flax Eggs, flax meal, honey and vanilla. Stir the dry ingredients gradually into the wet ingredients.

Preheat oven to 180 deg C/350 deg F. Lightly oil muffin pans or use non stick pans. Divide the cupcake mixture among 12 large muffin cups or 24 mini muffin cups. You can use cupcake paper cups if you like, but it should release from a pan directly. Bake mini cupcakes for 12-13 minutes and regular cupcakes for 20-22 minutes or until a toothpick comes out clean when testing the doneness. Allow to cool in the pans completely (about 30 minutes). Transfer to a baking sheet lined with wax paper and a cooling rack.

Sour Cream Ganache:

225 g/8 oz dark chocolate chunks

3/4 cup natural sour cream or natural yogurt.

Melt the chocolate over a double boiler or in a microwave until smooth. Stir off the heat as you gradually stir in the sour cream. You may need to place it back over a double boiler briefly to completely combine the sour cream and chocolate. Spoon and spread the liquid ganache over the cooled cupcakes. Allow to cool and set. There will be some ganache leftover and if refrigerated it will set to semi-firm and can be spooned into truffles as a secondary treat for later.


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