Flourless Beet Chocolate Cupcakes with Whipped Cream
3/4 stick butter
1.5 cups chocolate chips
1/4 cup sugar
1/2 cup pureed beets (from canned whole beets)
3 eggs, separated
Puree beets in blender until smooth. Melt butter and chocolate in metal bowl set in a pan of simmering water on low. Stir until melted, then remove from heat. Wait a few minutes, then stir in egg yolks and beets. In a separate bowl, beat egg whites until they hold soft peaks. Gradually add sugar and beat until mixture is still and glossy. Whisk some of the whites into the chocolate, and then back into the whites while stirring. Fill cupcake liners. Bake at 275 for 35 minutes or until inserted toothpick comes out almost clean.
FROSTING heavy cream
leftover beet juice
Here, I drizzled the cream with the juice for color, but you can make pink whipped cream by beating together cream, sugar, and a few drops of beet juice until fluffy.