Standing around the large table in Home Economics, we all listened to Mrs. Haile speak on the glories of cake. She told us how one cake recipe had a secret ingredient in it we wouldn't likely see in a recipe. Leaving us all guessing what could possibly it? When it came time to form groups, everyone left wondering if they would have "the" recipe.
Another group happened to receive that secret ingredient recipe. It was a chocolate cake. I remember the fork sliding right through with ease. We all speculated while eating, "what could possibly be the secret?" There were only a couple more bites left, when Mrs. Haile asked the chocolate cake group what was within.
"Mayonnaise!," they all said in unison.
My bites became more intentional at that point. Moving the food around to pull out the flavor. I could taste a bit of tang in the ending note. It was there I realized how although hidden, what appears gross actually enhances and tastes good.
Isn't that how life is?
These days I find myself being pulled. Worry and anxiety easily sets in, and I begin to escalate in the spiral staircase of 'what ifs.' The other world feeds it, making me feel like Alice in Wonderland and somehow I'm climbing up a stairs that have been turned into a chute. Needing to cut myself from social media, in order to avoid mindlessness within the reach of a thumb.
I'm doing this to find the hidden tastes to this life. I'm certain the "taste & see that the Lord is good," is accomplished when I'm not stuffing my soul with whatever I can to decrease the silence.
These chocolate beet cupcakes remind me of that. How these garnet beets when roasted & pureed then combined with bittersweet chocolate whispers to pay attention. Pay attention to the sweetness hidden when I lift my head long enough to see it. I have a long way to go, but I guarantee these cupcakes can withstand the journey (and the waistline).
Chocolate Beet Cupcakes (printable recipe)
I've seen a couple recipes for utilizing beets within a chocolate cake. ith our recent vegetable delivery box was one of those said recipes. I figured might as well experiment and turn it into an almond flour cake. I only used two tablespoons of butter with the chocolate; but, I bet if you're avoiding dairy you could use ghee or coconut oil.
2 cups puréed beets
1 cup bittersweet chocolate
2 Tb butter
4 cups almond flour
I cup coconut sugar
1 tsp baking soda
3/4 tsp salt
1 tsp vanilla
Roast beets covered in foil at 400 degrees for an hour or more, depending on the size of your beets. Allow to cool, remove skin & ends if they are more hard. Cut up the beets into bite sized chunks. Put into a food processor with the 'S' blade. Purée until semi smooth. You will need to scrape down the sides.
Turn heat down to 350.
In a small bowl, combine chocolate chips & butter, melt together (either use a microwave or place bowl over simmering water in a pot). Add the melted chocolate to the beet purée.
Add the eggs & pulse to combine.
In a medium bowl, combine almond flour, baking soda, salt, & coconut sugar. Mix well, then add to beet chocolate mixture. Blend till thoroughly combined, add some scraping down with a spatula. Pour in the vanilla, blend one more time.
Line your muffin tin with paper liners. Using a small batter scoop (aka ice cream scoop), fill liners 3/4 full. Bake for 25 minutes, insert a toothpick to check.
These are good on their own. Or, you could make an orange coconut butter glaze.
3-4 Tb coconut butter, slightly melted
zest of 1/2 orange
Juice from 1/2 orange
Mix with a fork and put a little on each cupcake.