Beet Red Velvet Cupcakes
Makes 24 cupcakes
10 oz. red beets, well scrubbed
2 Tbsp. fresh lemon juice
3/4 cup canola oil
3/4 cup whole buttermilk
4 large eggs
2 1/2 cups allpurpose flour
1 1/2 cups granulated sugar
3 Tbsp. unsweetened cocoa
2 tsp. baking powder
1 tsp. fine sea salt
1/2 tsp. baking soda
Preheat oven to 350°F. Wrap beets in parchment paper. Microwave on high until tender, 8 to 10
minutes. Cool beets wrapped in paper until just warm to the touch, then peel and coarsely chop.
Process chopped beets and lemon juice in a food processor until finely chopped, stopping to
scrape down the sides of the bowl as necessary. Add oil and buttermilk; process until smooth.
Add eggs; process until completely combined. Whisk together flour, sugar, cocoa, baking pow
der, salt and baking soda in a large bowl; add beet mixture and whisk just until combined. Fill
lined muffin tins 2/3 full of batter and bake 1518 minutes or until done. Cool completely.
Meanwhile, beat cream cheese and butter on medium speed of mixer until very smooth.
Gradually add powdered sugar, beating on low speed until blended and light and fluffy. Beat in
vanilla. Spoon frosting into a large plastic Ziplock freezer bag with the corner snipped off and
pipe onto cupcakes. Sprinkle with pecans.
1 (8 oz.) package cream cheese, softened
1/4 cup unsalted butter, softened
1 (16 oz.) package powdered sugar
1 tsp. vanilla extract
1 cup chopped toasted pecans (optional)
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May/June 2018
Recipe from Southern Living