Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
- 2 medium-sized beets, boiled, peeled and chopped
- ⅔ cup nonfat buttermilk
- 1½ tsp vanilla extract
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ¼ cup canola oil
- ¼ cup butter, softened
- 2 large eggs
- Preheat oven to 350 degrees F.
- Add the beet, buttermilk and vanilla to a blender or food processor and purée.
- Combine the butter, oil and sugar in a mixing bowl using an electric mixer.
- In a separate bowl, whisk the flour, cocoa, baking powder and salt together.
- Add the eggs to the butter mixture, then alternate adding the flour mixture and the beet mixture until well combined.
- Fill a muffin tin lined with cupcake liners ¾ full.
- Bake in the oven for 18 minutes.
- Cool before frosting.
Makes 12 cupcakes
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/red-velvet-beet-cupcakes/
3.4.3174