If you've ever used beets in cooking before, you are well aware of the staining power it brings to the table...or cutting board, apron, and knife for that matter. Due to this potency of pigment, beets serve as a perfect natural food dye for all things red.
Tom Robbins said it best when describing this vegetable's superpower; "the beet is the murderer who returned to the scene of the crime."
Instead of using red food dye, used in traditional Red Velvet Cake recipes, which has been researched to lead to cancer, hyperactivity, and obesity, I used the natural color of beets to create a healthier spin on the classic cake.
Besides the color bonus, the beets add a sweet, earthy flavor that I think really compliments the tangy Vanilla Cream Cheese Frosting recipe I used from Bon Appetit. This frosting recipe isn't modified to be healthier, but it is simple and easy to make. Plus, a little balance is good for us, right? :)
Beet Velvet Cupcakes
Makes 16 cupcakes
1 Beet, peeled & boiled until tender
2/3 cup Greek Yogurt
1.5 tsp. Vanilla Extract
2 cups Whole-Wheat Flour
3 Tbsp. Cacao Powder
2 tsp. Baking Powder
1/2 tsp. Himalayan Pink Salt
1 cup Cane Sugar
1/4 cup Coconut Oil, melted
1/4 cup Unsalted Butter, softened
2 large Eggs
1 large Egg White
1. Preheat oven to 350F. Line muffin tray with liners. Use cooking spray or a light spread of coconut oil to grease cupcake liners.
2. Add boiled beet, greek yogurt, and vanilla to a food processor and process until smooth.
3. Mix together flour, cacao, baking powder, and salt in a medium bowl.
4. Place sugar, oil, and butter in large bowl and beat until fluffy. Add eggs and egg white one at a time until well-combined.
5. Gradually add flour mixture and beet mixture to wet mix in large bowl.
6. Evenly distribute batter into cupcake liners, and bake for 18-20 minutes or until a knife comes out clean from the center.
7. Allow cupcakes to cool completely before piping or spreading on frosting.