Chocolate Beet Cupcakes with Goat Cheese Frosting


Today marks the fourth year of Pro Bono Baker.  Through a pleasant path of various apartments, relationships, jobs and adventures, I can't think of anything in my adult life that I've stuck with quite as long -- except perhaps college -- and even then I transferred. I've gushed about all the wonderful friends, recipes and stories this site has provided me with on previous birthdays.  This year, I'll leave it at a simple thank you to everyone who visits, both quietly and conversationally.   This wouldn't be nearly as fun without your company.


To celebrate, I made a recipe that I've been mulling over for the past month or two: Chocolate Beet Cupcakes with Goat Cheese Frosting. This treat is seasonal and packed with antioxidants.  Not a bad way to enjoy the new year.

Chocolate Beet Cupcakes


1 C roasted beet puree (about two medium beets)*

.5 C unsalted butter, melted

1 C sugar

.25 C brown sugar

2 eggs

.25 C milk

.75 C flour

.5 C unsweetened cocoa powder

1 tsp baking powder

.25 tsp salt


Preheat oven to 350F

In a large bowl mix together the beet puree, butter, sugars, eggs and milk.  In a medium bowl mix together the remaining ingredients.  Add the dry ingredients to the wet ingredients and combine until you have a smooth batter.  Fill muffin cups two-thirds full and bake for 25 minutes at 350F, or until a toothpick comes out clean.

*Roasting makes the beets sweeter.  To roast, rinse the beets and cover with foil.  Roast in the oven at 375F for about an hour, or until easily pierced with a fork.  Let cool slightly and chop off the root end.  Rub with your hands to remove the skins.  Roughly chop and puree in a food processor.  It's okay if the puree is slightly chunky.

Makes about 12 cupcakes.  They will stay moist over-night.

Goat Cheese Frosting

Adapted from the gorgeous Harvest Cake at The Kitchn.


5 oz goat cheese, at room temperature

3 oz cream cheese, at room temperature

.5 C powdered sugar

.25 C pure maple syrup


Beat together the cheeses until smooth.  Add the powdered sugar and mix until smooth.  Finally, add the syrup and mix until blended evenly.

Semolina Crackers

Napa Cabbage Salad