CHOCOLATE BEET CUPCAKES WITH IRISH WHISKEY BUTTERCREAM
SERVES 14 CUPCAKES
FOR THE CUPCAKES
1 1⁄2 cups all-purpose flour
1 cup brown sugar
1⁄3 cup unsweetened cocoa powder
1 tsp baking soda
1⁄2 tsp salt
1 cup stout beer
1⁄2 cup canola oil
2 tbsp white or apple cider vinegar
1 tbsp pure vanilla extract
FOR THE BUTTERCREAM
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 tsp pure vanilla extract
2 to 5 tbsp soy, almond, or rice milk
3 to 4 tsp Irish whiskey
FOR THE FIG CARAMEL
8 dried figs
1⁄2 cup maple syrup
2 tbsp water
1⁄4 tsp ground cinnamon
NUTRITIONAL VALUES
Calories: 599kcal
Fat: 23.6g (4.3g S.Fat)
Carbs: 89.8g
Protein: 5.9g
Sugar: 47.4g
Sodium: 180mg
METHOD
To make the cupcakes:
Preheat the oven to 180°C/350°F F. Line two 12-cup cupcake pans with 14 cupcake liners.
In a large mixing bowl, combine the flour, brown sugar, cocoa, baking soda, and salt. Whisk together the beer, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Fill about two-thirds of the cupcake liners with batter. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of the cupcake comes out dry with a few crumbs attached. Allow the cupcakes to cool completely before serving.
To make the buttercream: Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, add powdered sugar, vanilla, and 1 tbsp nondairy milk at a time, as needed, until the frosting is spreadable. 1 tsp at a time, add whiskey until desired whiskey flavor is achieved. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.
To make the fig caramel: Bring the figs in a small saucepan with enough water to cover to a gentle boil. Allow the dates to gently boil for 10 minutes. Drain and rinse with cold water until the surface is cool to the touch. Chop the figs coarsely. In a blender, combine the maple syrup, water, and cinnamon. Blend until completely smooth. Refrigerate until completely chilled.
To assemble the cupcakes: On the cupcakes, pipe or spread a layer of buttercream. Sprinkle with cocoa powder. Using a fork or a squeeze tube, drizzle the caramel over the cupcakes.
In a large mixing bowl, combine the flour, brown sugar, cocoa, baking soda, and salt. Whisk together the beer, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Fill about two-thirds of the cupcake liners with batter. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of the cupcake comes out dry with a few crumbs attached. Allow the cupcakes to cool completely before serving.
To make the buttercream: Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, add powdered sugar, vanilla, and 1 tbsp nondairy milk at a time, as needed, until the frosting is spreadable. 1 tsp at a time, add whiskey until desired whiskey flavor is achieved. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.
To make the fig caramel: Bring the figs in a small saucepan with enough water to cover to a gentle boil. Allow the dates to gently boil for 10 minutes. Drain and rinse with cold water until the surface is cool to the touch. Chop the figs coarsely. In a blender, combine the maple syrup, water, and cinnamon. Blend until completely smooth. Refrigerate until completely chilled.
To assemble the cupcakes: On the cupcakes, pipe or spread a layer of buttercream. Sprinkle with cocoa powder. Using a fork or a squeeze tube, drizzle the caramel over the cupcakes.
