Chocolate beet cupcakes with ganache and marshmallow filling
Cupcakes and muffins
Well, I did it. I said I would, and by golly, I did. Beet cupcakes. While I was hoping for a vibrant red along the lines of red-velvet cake, what I ended up with, albeit not crimson red, was by all means delicious. I think at this point I could make beets into just about anything and Taylor would declare them the best ever, (he's already requested beet ice cream), and these cupcakes were no exception. Ok, maybe not best ever, but they were a rich and moist chocolate cake, with a subtle hint of the beet's earthy goodness shining through. I knew I wanted to make beet cupcakes, and when we had a bit of beet puree leftover from another recipe (which I will share shortly), I knew exactly how I wanted to use it. However, I was horrified to discover we were out of butter. Out. I'm never out of butter, yet here we were, with a fridge full of everything except butter. Ok, I lied. I had a few dollops of homemade butter (yes, I said homemade butter. But that's for another post), but not nearly
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