Help me eat these salted chocolate cupcakes…

February 2, 2014 at 6:59 pm 2 comments

salted chocolate cupcakes

Here is my offer: I will bake cupcakes for you any time between now through February 24. Any flavour, any quantity, from one to one hundred. With just one small catch: that you make a donation to Cupcake Day, which is a national fundraiser for SPCAs and Humane Societies.

Puppies, kittens, bunnies, chickens, pigs, horses, cows, owls…there is a vast menagerie of creatures who are cared for by animal shelters, protected by animal cruelty officers, and helped through education and outreach programs. Animals in need deserve as much help as we can given them, especially if all you have to do is make or eat a cupcake.

To start things off, here are some delicious salted chocolate cupcakes. If you’re in the neighbourhood, please let me know and I will bring you a few to sample. If you’re far away, give the recipe a try and feel free to add a few dollars to my fundraising efforts for the SPCA.

Important note: cupcakes eaten to raise money for animals are free of calories. Totally guilt free! Virtuous, even…

Please donate!

vernon spca cat

I’ve been told by my cupcake taster that I should play down the vegetables included in this recipe. So instead we will focus on its moist, chocolatey deliciousness and give thanks to Joy the Baker, who inspired the recipe below. I’ve been wanting to try a beet chocolate cake recipe since I first heard about it a few years ago, and I’ve been experimenting lately with plant-based substitutes for the traditional eggs and dairy used in baking. Happy day…unlike some kitchen experiments, in this one all all you taste is chocolate.

Salted chocolate cupcakes
Makes 12 regular or 24 mini cupcakes

Cupcakes:
2 tablespoons ground chia or flax seeds
1/3 cup hot water
3/4 cup organic margarine (I use Earth’s Choice), softened
1 cup packed brown sugar
3/4 cup cane sugar
1 cup cooked, grated beets
1 teaspoon vanilla
2 cups all-purpose flour (I used a gluten-free flour mix)
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup almond milk

Preheat oven to 350F. Stir together chia or flax seeds and hot water in a small bowl. Let rest for 5 minutes until they develop an egg-like consistency.

Combine margarine and sugars and beat with a mixmaster or muscle-power until smooth. Add in beets and vanilla and mix until combined.

Stir together flour, cocoa powder, baking soda and powder and salt. Add half of flour mixture to beet-margarine mixture along with half of the almond milk. Repeat with the remaining flour mixture and milk, taking care not to over-mix the batter.

Spoon the batter into greased cupcake tins and bake for 15-20 minutes or until tops look done. Let cool and frost.

Frosting:
1/2 cup butter, softened
1/3 cup cocoa powder
1-1/2 cups icing sugar
1-2 tablespoons almond milk
Sea salt to sprinkle on top (if you’re not a fan of salt, try chopped nuts or dark chocolate)

Beat together butter and cocoa powder until smooth. Stir in vanilla and icing sugar, and then add milk until the frosting reaches a good consistency. Spread over cupcakes. Sprinkle each cupcake with a tiny bit of sea salt on top. Don’t forget to donate to the SPCA!

lots of cupcakes

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Entry filed under: Cooking, Gluten Free, Recipes. Tags: .

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