CH: Five Inches Under Cupcakes

This month’s Cupcake Hero (gathered at Quirky Cupcake) theme is Earth Day.

To celebrate Earth Day 2008 I’ve made cupcakes which honor earth. The stuff we walk on, the stuff living things grow out of and the stuff that gives site to the process of degradation and regeneration of life, the planet Earth’s crust, the stuff we often even call, earth. Schmutz, dirt, soil…the home of root systems and earthworms, of bacteria and giant worms, of rotting plant and animal material and more living things that we could shake a stick at. I’ve intended to recognize the vital function of earth to living existence on this planet by making tasty cupcakes, which I’ve named Five Inches Under Cupcakes. You know what grows in the earth and partakes in the process of sustaining us? Beets. You know what I’ve put in these cupcakes? Beets.

These are rich, dark, moist chocolate cakes which are here playing the role of our good friend, soil. Beet puree is the bulk of this batter by weight and gives the cupcakes a pronounced, sweet, rooty flavor that one can almost taste as being bright red. The beets in these cakes are representative of beets and other roots which reside in the cool ground; the ground that we dig into to get at the tasty roots.

Sitting atop these little models of earth is beet and dark chocolate ganache. And on that is a handful of rocky topsoil, in this case toasted almonds. And in the center is a representation of what comprises most of what we’re talking about…silicates!

Two of the acts which I feel are imperative to my ability to respect people and the Earth are eating locally and gaining a better understanding of my surroundings; local eating I’ll get to shortly. Oxygen and silicon are the two most abundant elements to be found in the Earth’s crust and bond to each other in many ways to make-up much of the differing mineral content of this crust. 75% of the crust is made up of patterns with the ratio of 2:1 (oxygen:silicon), which is what I’ve attempted to represent with coriander seeds on my cupcakes. Did I get a little zealous? You know…seeds pressed into the top of the soil…ah. Anyhoo, I think it’s quite enlightening to get to know one’s surroundings in a natural sense. Study a little geology or biology or philosophy or history of thought…moving closer to the planet I’m on is easily gotten to through study.

As for keeping local, not only does it reduce the need for constant transport and mass production, it supports local community, neighbors, farmers. Local soil. I’ve used local butter, eggs, beets, honey and semi-local flour in the recipe. The flour comes from the closest mill to me who lives in Northern California; it comes from San Francisco.

These cupcakes are a recognition of earth and of the planet Earth and my respect for them and the things that happen there.

And they’re good cupcakes. Beets and chocolate…heck yeah, they love each other.

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Five Inches Under Cupcakes

Cupcake

530 grams (2 cups) beet puree

226 grams (2 sticks or 1 cup) unsalted butter

80 grams (1 cup) good quality unsweetened cocoa powder

340 grams (1 cup) agave nectar*

30 grams (2 Tbs) honey

157 grams (3) eggs

260 grams whole wheat flour

10 grams (2 ½ tsp) baking powder

3 grams (½ Tbs) salt

Ganache

45 grams (2 Tbs) beet puree

55 grams (¼ cup) heavy cream

70 grams (2 ½ oz) good quality dark chocolate

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Beet Puree

Wrap three large beets in foil. I recommend using red as it imparts beautiful color and flavor to these and goes just wonderfully with chocolate, but feel free to use yellow beets as well. Roast these in a 350 degree oven for about an hour or until a knife goes in easy. Unwrap and when cool enough to handle, rub the skin off under running water. It’ll come off easily. Mash well or puree in a food processor or blender. Remove 45 grams (2 Tbs) to a separate small bowl. Set the rest aside.

Cupcakes

Melt butter in a sauce pan on low heat. Add cocoa powder to melted butter and whisk for about one minute, still over low heat. Remove from heat and cool for about 5 minutes. Combine cooled butter, agave nectar, honey and eggs. Set aside. In a separate bowl, sift flour with baking powder and salt. Added the dry ingredients to the wet ingredients a little at a time and mix to combine. Add the larger of the two quantities of beet puree and fold into the batter. It will now be a really fantastic deep red-brown color. Fill cupcake tins. This amount makes about 24 cupcakes. If you bake the batter in two batches, just keep the second half of the batter in the refrigerator until needed. Bake in a 300 degree oven** for 30 minutes or until a tester comes out clean. Let cool before making ganache.

Ganache

Heat cream and the 2 Tbs of beet puree in a saucepan, whisking constantly, until just hot. Remove from heat and whisk in chocolate until combined. This ganache will not be smooth, but I think it goes well with the theme, so it’s okay. Spread ganache on tops of cupcakes.

Decorations

Sprinkle toasted, chopped almonds around edges.

Arrange toasted coriander seeds like this: o Si o (silicon atom with an oxygen atom on either side)

* Feel free to use all honey

** The temperature is a bit low because of the use of agave nectar and honey which tend to get a little overdone at higher temperatures

Think about it. Chocolate, dark red beets, coriander… I promise it’s good.