Beet And Kale Chocolate Cupcakes

• 2 whole Medium Beets, Greens And Stems Removed
• 1/4 cups Water
• 1 cup Cooked Kale
• 3/4 cups Unsweetened Applesauce
• 1 cup Brown Sugar
• 1/2 cups Honey
• 2 whole Eggs, Room Temperature
• 1 teaspoon Vanilla
• 2 cups All-purpose Flour
• 2/3 cups Unsweetened Cocoa Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• Dash Of Salt
• 1-1/2 cup Skim Milk
• Your Favorite Frosting, Enough To Frost Cupcakes
• Chocolate Shavings For Garnish

1. Preheat oven to 375u0b0F. Place beets in a baking dish and roast for 1 hour, or until you can pierce them with a knife of fork. Reduce heat in oven to 350u0b0F. Line a muffin tin with liners or grease with nonstick cooking spray.
2. Once beets have slightly cooled, peel the skins off. Cut into chunks and place in a blender or food processor. Add water and kale and blend until fully pureed. Set aside.
3. In a large mixing bowl, beat the applesauce, sugar and honey together until mixed. Add eggs and vanilla and beat. Once mixed, add the beet and kale puree, stir with a wooden spoon to combine.
4. In a smaller bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt. Add 1/2 of the dry mixture to the beet mixture and stir to mix. Add 1 cup of milk and mix. Add 1/4 more dry mixture and stir. Add remaining milk and mix. Add the remaining dry mixture and stir to combine, careful not to overmix.
5. Fill the muffin cavities about 2/3 - 3/4 the way full with batter.
6. Bake for about 18 minutes, or until a toothpick inserted comes out clean. Let cool completely. Once cooled, frost with your favorite frosting and garnish with chocolate shavings.
7. Recipe inspired by Joy the Baker.

medium beets, ubc, ube, brown sugar, honey, eggs, vanilla, allpurpose, cocoa, baking soda, baking powder, salt, milk, favorite frosting, chocolate

Taken from tastykitchen.com/recipes/desserts/beet-and-kale-chocolate-cupcakes/ (may not work)