|Yield||16 to 20 cupcakes|
When I saw Diane Morgan’s recipe for red velvet cupcakes in her fabulous book Roots, I knew I had to try them. Instead of using obscene amounts of red food dye to color the cake, Diane substitutes a purée of roasted beets.
You can cook the beets ahead of time — perhaps while making dinner and the oven is already on — and then refrigerate them until ready to use (but no more than a couple of days).
This variation pairs Diane’s cupcake recipe (slightly adapted) with a cream-cheese frosting (instead of an orange buttercream), for a delicious updated version of the classic. If you still want a hint of citrus, add the minced zest of 1 large orange to the frosting, or decorate the top of each cupcake with a bit of candied citrus.
|1¼||lb. beets (about 3 to 5 medium or 6 to 8 small); you will need 1½ cups cooked beet purée|
|2||cups cake flour|
|1||tsp. baking powder|
|¼||tsp. sea salt|
|1||cup plus 2 Tbsp. granulated sugar|
|⅔||cup canola or other neutral oil|
|1||tsp. vanilla extract|
|1||package (8 ounces) cream cheese, softened|
|¼||cup (½ stick) butter, softened|
|2||tsp. vanilla extract|
|2||cups powdered sugar|
This content is from the Culinate Kitchen collection.
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