All images © Dina Avila 2013
Hello! Hope you all well, happy and fed!
I thought I’d bring back an oldie but goodie for this week’s (this month’s!) post. I made a version of these beety cupcakes for my birthday last year but never got around to writing up the recipe for you. I decided to remake them but with a bit of a twist. If you weren’t around last November then you’ll be surprised to find that these cupcakes are 100% natural. Yep, nuthin’ artificial about them. Would you expect anything else on LS? The cupcakes are made with a juicy beet purée and the buttercream frosting is tinted with a bit of the beet juice that pools at the bottom of the foil when cooking the beets – that’s the twist. Brilliant, no? I lifted the recipe from Sunset magazine who I believe found inspiration from Diane Morgan’s Roots Cookbook.
I have a chock-a-block schedule of back-to-back shoots this month (hurray!) so it may be quiet on LS. I hope these crazy pink cupcakes will hold you over for a bit. Feel free to follow my adventures on Facebook or Instagram.
Beety Red Velvet Cupcakes with Buttercream Frosting
Adapted from Sunset Magazine
For the Cupcakes:
1 lb red beets, scrubbed
2 cups cake flour
1 teaspoon baking powder
3/4 teaspoon sea salt
1/8 teaspoon cinnamon
1 cup sugar
3 eggs, beaten
2/3 cup olive oil
3/4 teaspoon vanilla extract
For the Buttercream:
1 cup, 2 sticks butter, room temperature
2 cups powdered sugar
1/2 teaspoon lemon oil
1/4 teaspoon vanilla extract
Wrap your beets in foil and place on a cookie sheet. Bake in a 350 oven for about an hour and half. Until beets are tender when pierced.
Remove the beets from the foil and carefully pour any juice that has pooled into the bottom in to a glass.
Let beets cool completely then use paper towels to rub off the skins.
Trim off the ends, cut beets into chunks and purée in your food processor until smooth.
Sift the flour, baking powder, cinnamon and salt together in a medium bowl.
In a large bowl, whisk together beets, sugar, eggs, oil and vanilla.
Stir the flour mix into the beets a third at a time until well blended.
Spoon batter into muffin cups and fill to the top.
Bake the muffins at 350 for about 30 minutes. Until a toothpick comes out clean.
Transfer to a cooling rack and let cool completely before topping with frosting.
For the buttercream:
Beat butter at high-speed until creamy and smooth.
Add powdered sugar, lemon oil and vanilla and beat on medium speed until fluffy.
Slowly drizzle the reserved beet juice until desired color is achieved.
Spread a thick layer of buttercream on your cupcakes and enjoy!