The 5-Cupcake Dinner: Beet and Goat Cheese Salad

Beet and Goat cheese salad cupcakes made sense because both flavors can go either savory or sweet, so the idea of putting them in a cupcake was more intuitive even though the cupcake was savory in the end. More importantly, it looked like a red velvet cupcake with cream cheese frosting, throwing everyone off!

Cake Ingredients:

1 Cup All Purpose Flour
1 Tsp Baking Soda
1 Tsp cream of tartar
1/4 Tsp Salt
1 Large Egg
1/2 Cup Canola Oil
6 beets, peeled
Topping Ingredients:

Goat cheese
Pecans
Maple syrup
Preparation:

Puree the beets with oil in a blender. Meanwhile, whisk together dry ingredients. Add the beet mix to the dry ingredients, then add the egg and fold the dough together. Bake at 350 for 25 minutes. Meanwhile, grind pecans to small bits and in a small pan, heat 1 part maple syrup together with 3 parts pecans and stir until well incorporated and the maple syrup is starting to sizzle, then remove from the heat and cool the nuts. When the cupcakes are cooked, cooled and ready to serve, whip the goat cheese and top the cupcakes with goat cheese and then the nuts.

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