These cakes are light, moist and delicious. Using high-quality Dutch-process cocoa will give you a dark, rich and chocolaty cupcake. Though you won't be able to tell that beets are even in the mix, a mere 1/2 pound in each batch makes the cupcakes extra-moist. And if you're trying to sneak beets into every aspect of your family's diet without causing a stir, this is definitely the way to go!
Servings: Makes 18 mini-cakes
Ingredients 1 cup whole wheat flour2/3 cup Dutch-process cocoa powder1 1/2 tsp. baking powder1/2 tsp. baking soda1/8 tsp. fine salt3 large eggs1 1/4 cups sugar1 cup canola oil1/2 pound red beets , boiled, peeled and finely grated1/2 cup yogurt
Preheat the oven to 325° and line an 18-muffin tin with foil cups.
Whisk the flour, cocoa, baking powder, baking soda and salt together in one bowl and the remaining ingredients in another. Gradually mix the dry ingredients into the egg mixture. Fill each muffin cup half full with the mixture.
Bake for 20 minutes, or until a toothpick inserted into the center of a mini-cake comes out clean and the mini-cakes start to pull away from the sides of the tin. Cool before serving.
Muffins will keep for two days in an airtight container at room temperature.