Saturday, August 21, 2010
Red Velvet Cupcakes – the secret Beets!
Told the kids they were chocolate cupcakes that I had turned red, they were gone in a flash. They were so good! I’d had a terrible eating day yesterday and desperately wanted a second, but didn’t indulge. They are waiting in the fridge for dessert tonight.
Beet Red Velvet Cupcakes
Adapted from http://coconutlime.blogspot.com/2009/05/cant-beet-red-velvet-cupcakes.html
3-5 beets, depending on size
¾ cup flour
½ cup cocoa powder
1 t baking powder
½ t baking soda
¼ t salt
½ cup canola oil
1 t plain or vanilla yogurt
½ t balsamic vinegar
¼ cup milk
¾ cup sugar
2 eggs, room temperature
Ahead of time, roast beets. Heat oven to 400 degrees. Trim stalks of the beets to ½ inch. Tightly seal beets in an aluminum foil pouch, place on baking sheet, and roast for 35 minutes. Remove pouch and allow to cool. Cool completely in the refrigerator.
When ready to bake, remove beets from foil and remove the skin. Chop the beets into ½ -1 inch cubes and puree with immersion blender. A food processor or blender would work too. You should get between ½ - ¾ cup of beet puree.
Preheat oven to 350 degrees. Grease or line 12 cupcake wells (said and done I got 16 cupcakes).
Mix dry ingredients together – flour, cocoa, baking powder, baking soda, and salt. Set aside.
With mixer combine oil, yogurt, beet puree, vinegar, milk, and sugar. When combined add the eggs and mix thoroughly.
Sift the dry ingredients into the wet ingredients in two or three batches, combining the dry ingredients into the batter each time.
Fill tins 2/3 of the way full, bake 15 minutes until toothpick comes out clean. Cool before icing.
I used this cream cheese frosting. I halved the recipe and it was the perfect amount for my 16 cupcakes.