To commemorate one of my favorite birthday cakes, I'm making chocolate beet cupcakes topped with a beautiful frosting, tinted with you guessed it -- beets. Don't you taste the beets, you ask? Watch to find out as I show how to make this easy cake and how it tastes on this Emmymade How-to on Emmymade in Japan. New videos every Monday, Thursday, and Saturday! Join the Emmy League of Adventuresome Eaters & follow me here: Subscribe: http://youtube.com/subscription_center?add_user=emmymadeinjapan Twitter: https://twitter.com/emmymadeinjapan Instagram:http://instagram.com/emmymade Facebook:https://www.facebook.com/emmymadeinjapan http://www.facebook.com/pages/itsemmymadeinjapan Other Valentine's Day Ideas: http://www.youtube.com/playlist?feature=edit_ok&list;=PLX98sAmndWt1Zj9r13S99V9lmNDOgtjyj Le Petit Gateau cupcake wrappers - I found mine at Marshalls but you can find them here: http://www.cupcakeworld.com.au/index.php?main_page=index&cPath;=16_38 Chocolate Beet Cake with Cream Cheese (+ beet) Frosting adapted from Fine Cooking, Nov. 2001 via Joy the Baker http://joythebaker.com/2012/01/chocolate-beet-cake-with-beet-cream-cheese-frosting/ Cake: 2 medium beets 3/4 C. butter, softened + more for buttering pans 1 C. packed brown sugar 3/4 granulated sugar 2 eggs 1 t. vanilla 2 C. all-purpose flour +more for dusting pans 2/3 C. unsweetened cocoa powder 1 t. baking soda 1/2 t. baking powder 1 t. salt 1 1/4 C. buttermilk Frosting: 1 C. (2 sticks) butter, softened 8 oz. (1 brick) cream cheese, softened 4-5 C. powdered sugar, sifted 2 T. finely grated beets 1 t. vanilla 1-2 t. milk 1/2 t. lemon juice pinch of salt Preheat oven to 375˚-400˚ Trim and wash beets & wrap in a double layer of foil. Place in preheated oven & roast for ~1 hour or until easily pierced with a fork. Allow the beets to cool before peeling and grating on a fine grater. Measure 3/4 C. for the cake & 2 T. for the frosting. Reduce the oven temp to 350˚. If making a layered cake, butter & flour 2, 9" cake pans. In a bowl of a stand mixer, fitted with a paddle attachment, cream together the butter & sugars. Beat 3-5 minutes. Beat in eggs, one at a time, for 1 min. w/each addition. Beat in beets, vanilla. In a separate bowl whisk together the flour, cocoa, baking soda, baking powder, & salt. Add half of the flour mixture to the butter/egg mixture. On low speed, slowly add the buttermilk. Add the remaining flour mixture. Divide the batter between the 2 prepare pans or in cupcake wrappers. Bake for 18-23 minutes for small cupcakes, 23-25 minutes for 9" pans, 30-32 minutes for 8" pans. Cakes are done when a skewer comes out clean. Remove from oven & let rest for 10 minutes before inverting on a rack to cool. Cool completely before frosting. Frosting: In a bowl of a stand mixer, beat cream cheese with a paddle attachment for 30 seconds. Add the butter & beat an additional 30 seconds until well combined. Scrape down the bowl & add the beets, powdered sugar, lemon juice, & salt. Add milk to desired consistency. Instructions say to chill frosting for 30 min. before frosting, but I skipped the chilling process and had good results. Cake will last, well wrapped in the refrigerator, for up to 4 days. Makes 1, 9" layered cake or 24-30 small cupcakes. Love Is music courtesy of audionetwork.com and royalty-free Sprightly from iMovie. If you're reading this, you've got mad beets. Comment "Just beet it." below. :)

• published: 01 Feb 2014
• views: 301