Diane Atwood
Today is a big day for me and Catching Health. First of all, it’s my birthday, which is why I’m sharing a cupcake recipe. I have reached the tender age of 69. Don’t ask me how I got here so fast. It happened in the blink of an eye!

To help celebrate this special day, I’m launching a brand new website. I’d love to know what you think. I expect there will be a few glitches, but hopefully, easy ones to fix. You can let me know about those, as well. Just add a comment at the end of the post or send me an email.

I built the new site myself using a WordPress theme called Avada.

I could not have done it without some technical expertise from Judi Jones at InfoHarbor.

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My beautiful new logo and the Catching Health branding were designed by Toderico Creative. Mike Toderico and his team also created the website graphics, my awesome new business cards, and the brand artwork on all the Catching Health social media sites, including Facebook and Twitter.

Photographs of yours truly were taken by Brian Peterson.

I hope you’ll take a moment to browse the site and look at some new categories. In addition to regular blog posts, the Catching Health podcast will air every other Tuesday. On Wednesdays, you’ll find the answer to a common health question and on Thursdays, I’ll share a delicious recipe. And be sure to check out the Catching Health calendar and submit your own health events.

One final shout out goes to Jen Boggs, also from Toderico Creative, who helped me with planning and creating a jam-packed editorial calendar and is keeping me organized, busy, and on task!

In the spirit of celebration, here’s the birthday cupcake recipe I promised. It’s compliments of Sue Till, Client Services Manager, Guiding Stars Licensing Company. Guiding Stars is Hannaford’s legacy nutrition guidance program.

 

Print Recipe
Chocolate Beet Cupcakes
The hidden ingredient that gives these cupcakes their moist, tender texture and nutritional power is beets. It doesn’t take much to make an impressive little cake you can savor with delight. The best part? This little cake is so scrumptiously moist that you won’t feel the need to add frosting.
Cook Time 25 Minutes
Servings
Ingredients
  • 2 medium beets roasted, peeled and pureed
  • 1 cup unsweetened almond milk
  • 1 tsp lemon juice
  • 1/4 cup sugar
  • 1/2 cup Splenda
  • 1/4 cup canola oil
  • 2 tsp vanilla extract
  • 1 cup (plus 1 TBS) whole wheat pastry flour
  • 1 cup (plus 1 TBS) cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp salt
Cook Time 25 Minutes
Servings
Ingredients
  • 2 medium beets roasted, peeled and pureed
  • 1 cup unsweetened almond milk
  • 1 tsp lemon juice
  • 1/4 cup sugar
  • 1/2 cup Splenda
  • 1/4 cup canola oil
  • 2 tsp vanilla extract
  • 1 cup (plus 1 TBS) whole wheat pastry flour
  • 1 cup (plus 1 TBS) cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp salt
Instructions
  1. Preheat oven to 375ºF. Line a muffin tin with cupcake papers.
  2. Whisk together the almond milk and lemon juice and let sit for 5 minutes. Add sugar, Splenda, oil, vanilla, and 1/2 cup beets. Beat until foamy.
  3. Sift in flour. Add 1/2 cup cocoa powder, baking soda, baking powder and salt, mixing as you go. Mix until mostly smooth.
  4. Fill tins 3/4 full with batter. Bake 22-25 minutes, until toothpick in the center comes out with a fine crumb. Cool completely and dust with remaining cocoa powder.
Recipe Notes

Handy Tips

  • Puree the beets with an immersion blender for the smoothest texture.
  • Replace roasted beets with canned, whole beets. Just leave out the salt and rinse the beets thoroughly–it’s actually easier to get a good puree with canned beets, but the flavor isn’t quite as well-rounded as fresh roasted.
  • Add a bit of spice for extra flavor! Cinnamon is a classic companion for chocolate, or a pinch of cayenne will impart a Mexican twist. If you want something bold and delightful, try a dash of cardamom paired with a bit of nutmeg and a bit of cinnamon.

 

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