Happy Birthday to Solomon!! This birthday dinner was the perfect opportunity to try out two healthier treats, side-by-side (literally) as Solomon's bike-race cupcakes.
First were Chocolate Beet Cupcakes as the road/race track. Yes, you read that right. Beet. And, yes, I really do love Solomon, he's one of the sweetest 4-year-olds I know (see, he needs no extra sugar!) These cupcakes have no white sugar in them, and they are delicious. I didn't trust the not-very-brown, and quite pink-ish batter of the original recipe, so I added one heaping Tablespoon of
Scharffenberger unsweetened cocoa in with the flour in this recipe, and they were very chocolaty and delicious. I left the maple out of the cream cheese frosting too, going with vanilla instead, and these were great. The recipe is
right here on Simple Bites.
I frosted lightly with the cream cheese frosting, sprinkled with black sprinkles (leaving a white "bike lane" stripe down the side), and topped with a racer (from
The Cupcake Social on Etsy). They have the best supplies, and good prices. The liners are from TCS too. Love 'em!
Anyway, the second cupcake was the Chocolate Date Cupcake, which was the shoulder or dirt in this race, they they were amazing. They have no frosting, and they don't need it. They're sweet and chocolaty enough, and topped with chocolate chips and sugar (and nuts, it you want - we didn't), which forms a fabulous, bumpy topping of their own. Yum!
I of course, did not advertise the fact that the treats were filled with veggies and such, and all the kids gobbled up their cupcakes. Even Erik. My nearly-4-year-old. Haha Erik, you ate beets tonight. I'm totally going to sneak more veggies into your cupcakes now. Works like a charm.
The best part is that Solomon loved his cake! Happy Birthday, Somblin!! We love you!
Chocolate Date Cupcakes(adapted from Allrecipes.com) 1 1/4 c. boiling water
1 (8 ounce) package chopped dates
2 c. flour
1 Tbs. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
3/4 c. butter (that's 1 and 1/2 sticks)
3/4 c. sugar (or 3/4 c. raw cane sugar)
2 eggs
Topping
1 c. semisweet chocolate chips
1/2 c. white sugar (or raw cane sugar)
1/2 c. chopped walnuts (optional - I did not use these)
Preheat oven to 350 degrees F. Pour the boiling water over the chopped dates in a Pyrex measuring cup. Set aside. Sift together the dry ingredients.
In a stand mixer, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then mix in the dry stuff. Add in the dates with all the soaking liquid, and stir until combined. Scoop batter into approximately 21 prepared paper-lined muffin cups.
In an another bowl, combine the chocolate chips and remaining 1/2 cup sugar (and nuts, if you wish). Sprinkle mixture over top of each cupcake and bake for 21 minutes, or until a toothpick inserted in the center comes out clean.
I recently needed to have dinner cooking while I was at the school volunteering in the late afternoon, and so I cooked up this keeper in the crock pot. It was originally from Allrecipes.com, but I've altered it so heavily, that it is now my own creation. And, there are no photos, because we scarfed it all down before evidence of the dish could be created.
