NOURISH HEALTH + TASTE + STYLE

Directions

Preparation - Preheat oven to 375 degrees F. Line mini muffin trays with mini paper liners. Melt dark chocolate and 4 tablespoons butter over a double boiler. Cream remaining butter with sugars in a large bowl with an electric beater or in a stand mixer with a paddle attachment. Add eggs one by one until well blended. Beat in chocolate, beet puree and vanilla. In a separate mixing bowl, sift together flour, baking soda and salt. Stir flour mixture into batter and mix well. Spoon batter into cupcake liners about 3/4 of the way full. Bake for 7 minutes and swap the position of trays in oven. Bake another 7 to 9 minutes, or until a toothpick comes out clean. Allow cupcakes to cool and transfer to a cooling rack.
Frosting - Combine all ingredients in a stand mixer with a paddle attachment. Beat until well-blended. Frost each cupcake using a knife or piping bag and tip for icing.
*For the beet puree, trim roots and tips of 4 large beets and place in a large pot, cover with water. Simmer for about 40 minutes until tender. Drain water and allow beets to cool. Remove skin by rubbing off with your fingers or a paper towel. Cut beets into quarters, place in a food processor and blend until smooth.

Directions

Cupcakes

1. Preheat oven to 350.  Place paper cupcake liners in pan(s).
2. Sift together flour, baking powder, and salt.  Set aside.
3. Cream together the butter and sugar until smooth and well blended.
4. Add the eggs, one at a time, beating after each addition.
5. Alternately add the dry ingredients and the milk, beating after each addition, beginning and ending with the flour.
6. Scrape down the sides of the bowl and stir in the vanilla extract, lime zest, and coconut.
7. Pour into prepared pans, level the top, then pour batter into cupcake tins.  Fill cupcakes about half-way or a little more.
8. Bake at 350 for 18-22 minutes or until the tops are golden and a cake tester inserted in the center comes out clean.
9. Cool on a wire rack for 10 minutes, then turn out of pans and cool completely before frosting

Coconut Buttercream Frosting
1. Cream butter.  Add in 1-2 cups of confectioner’s sugar and blend.
2. Add vanilla extract and 1 tablespoon milk and blend.
3. Add in remaining sugar and milk until you reach your desired amount of frosting.  You might want to add more sugar if you would like more frosting; however, it can get very sweet if you go beyond 4 cups.  Beat the frosting until it is fluffy.
4. Stir in shredded coconut.
5. Spread on top of cupcakes.
6. Garnish with lime zest (optional)