Total Time
2 Hours 30 Mins
Cool Time
1 Hour 15 Mins
Yield
Makes 12 cupcakes (serving size: 1 cupcake)
Photo: Antonis Achilleos

How to Make It

Step 1

Make cupcakes: Preheat oven to 350°. Wrap each beet in foil, put on a rimmed baking sheet, and roast until tender when pierced, 1 to 1 1/2 hours. Let cool. Peel, cut into chunks, and purée in a food processor. Measure 1 1/4 cups purée.

Step 2

Line a 12-cup muffin pan (1/2-cup size) with paper liners. Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.

Step 3

Whisk together beet purée, granulated sugar, eggs, oil, and vanilla in a large bowl. With a plastic spatula, stir in flour mixture one-third at a time just until smooth.

Step 4

Spoon batter into muffin cups, filling each almost to the top of the liner. Bake until cupcakes spring back when gently pressed and a toothpick inserted in center of one comes out with a couple of moist crumbs clinging, 25 to 30 minutes. Let cool in pan on a rack 10 minutes. Transfer to rack to cool completely.

Step 5

Make buttercream: Beat butter with a mixer on high speed until very smooth. Add powdered sugar, orange oil, and vanilla; beat on low speed to blend, then on medium until fluffy and smooth.

Step 6

Spread a thick layer of buttercream on cupcakes, swirling it decoratively. Or pipe frosting from a pastry bag, using a star tip.

Step 7

Make ahead: Up to 1 day, chilled.

Step 8

*Find pure orange oil, an essential oil pressed from orange rind (and different from orange extract), at surlatable.com

Recipe adapted from Roots: The Definitive Compendium with More than 225 Recipes by Diane Morgan, due out September 26, 2012, from Chronicle Books.

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