Vegan Chocolate Chocolate Beet Cupcakes

Displays of gratitude have the chance of being hallow, perfunctory gestures. Form thank you notes turn kindness and emotion into empty formality. On the other hand, edible thank yous, those carefully chosen sweet somethings, can be the polar opposite.
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Recently, I stood the metal shop at my place of employment hunched over some medieval torture device that smooths out the rough edges of metal. A strange picture it must have been. The men in the shop were using their break to affix sequins and notions to funny cards for a coworker’s good-bye party. And, I, in my 3.5 inch pink stiletto heels, black mini-skirt, and tailored black silk shirt, was cutting, drilling and polishing metal tubes. Why you ask? I work in the sort of non-profit world where you do whatever you need to get the job done (hence giving up my evenings to work rather than blog.)

In an effort to thank the guys at work for their kind, kind instruction and openness, I wanted to create some spectacular cupcakes. Vegan Chocolate, chocolate beet cupcakes with vanilla buttercream and then tiny gum paste tools seemed tasty decadent. I veganized the recipe from Cook & Eat.

Recipe:
Vegan Chocolate Chocolate Beet Cupcakes
Adapted from Cook and Eat

2 cups beet puree (about 3 large beets)2 sticks unsalted margarine, melted2 cups sugar½ cup brown sugar
2 Ener-G replacer
¼ cup apple sauce
1/2 cup soy milk
1 1/2 cup flour
3/4 cups unsweetened cocoa
2 t baking powder (plus 1 tiny pinch)
1/2 t salt
1/3 cup vegan dark chocolate chips (or a little less)

Combine the margarine, sugars, apple sauce, and beet puree. Dump in dry ingredients and mix. Add the chips at the end.