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Chocolate Beet Cupcakes

My hubby bought one of those large sacks of beets from the grocers a couple of weeks back.  He boiled up a huge dutch oven-full and then every morning he slices and fries up one or two for breakfast until they’re used up.

One lonely beet remained in the fridge for a couple of days.

I like beets well enough, but … well, there’s a but. I don’t know why, but beets don’t hit my radar when it comes to meal planning. Today,  I decided to change things up. Today, I made chocolate beet cupcakes. Dessert is part of the meal, right?

Silly, of course it is!

I modified this vegan recipe to use what I had in the cupboard. It took only 45 minutes to prepare and bake. Of course, if you don’t have a beet-eating hubby, you’ll have to factor in the additional time to cook the beets. Can’t wait for hubby to boil up another batch. Or two!

Chocolate Beet Cupcakes

Pre-heat oven to 375°F

Prepare muffin tins – makes 1 dozen large or 2 dozen mini-muffins. If you use the silicon trays, you need no liners or oiling.

1 cup milk 1 tsp white vinegar 3/4 cup granulated sugar 1/4 cup oil 2 tsp vanilla extract ½ cup beet purée 1 cup + 1 heaping Tbsp all-purpose flour scant 1/2 cup unsweetened cocoa powder 1 tsp baking soda 1/2 tsp baking powder pinch salt


  1. In a large bowl, whisk together milk and vinegar and set aside to curdle for a few minutes.

  2. Then add the sugar, oil, vanilla extract, and beets and beat until foamy.

  3. In a medium bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt.

  4. Slowly sift the dry ingredients into the beet mix, stirring all the while. Beat until no large lumps remain.

  5. Pour batter into liners, filling 3/4 of the way full.

For large muffins, bake 22 to 25 minutes, mini muffins for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.  Or dust with cocoa powder, if you desire. Store in an airtight container to keep fresh.

Don’t worry, though. They won’t last.

muffin pan

I also used those amazing silicon mini-muffin trays. No fuss with paper liners or spray or oil or nuthin’!


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About WI Women’s Institute is a local, provincial, national and international organization that promotes women, families and communities. Our goal is to empower women to make a difference.

About FWIC

The idea to form a national group was first considered in 1912. In 1914, however, when the war began the idea was abandoned. At the war’s end, Miss Mary MacIsaac, Superintendent of Alberta Women’s Institute, revived the idea. She realized the importance of organizing the rural women of Canada so they might speak as one voice for needed reforms, and the value of co-ordinating provincial groups for a more consistent organization. In February 1919, representatives of the provinces met in Winnipeg, Manitoba, to form the Federated Women’s Institutes of Canada.

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