May Magazines 2018 89144 - Page 28

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) 28 May/June 2018 Recipe from Southern Living