Autumn is the time of a new harvest of fruits and vegetables. Beets probably stocked up all? I offer you a very delicious chocolate-vanilla cupcakes with the addition of beets. Cupcakes are airy, smell of vanilla, beetroot is not felt, but she added a touch of baking.
For kneading the dough, I will use an electric whisk. Put the broken eggs in a bowl, add sugar, vanilla and baking powder, combine everything.
Sift the flour, again connect everything.
Butter should be melted. It can be replaced with sunflower oil. Cupcakes taste better with butter. Again all connect.
Add cocoa powder. Cocoa should be of high quality. Connect.
Now the dough is going to add grated beets. Beets need to boil in advance. I tried adding raw grated beets to cupcakes, it turns out not bad. With boiled more like it. Spoon evenly distribute the beets in the dough.
The dough is ready. I'll use silicone molds. The amount of dough exactly on this form with six cupcakes. (See photo)
Warm the oven to t-200 C. Pour the dough into molds and put to bake for 20 minutes. Be guided by your oven.
Check the cupcakes "on a dry wooden splinter." The dough should not stick to it. Ready. That's how they got up. Immediately from the oven do not remove the cupcakes. Give them there to stand for 5 minutes.
Give the cupcakes a little in the form to cool and easily take them out.
Sprinkle the cupcakes with powdered sugar if desired.