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These electric magenta cupcakes get their color not from the usual food coloring but from puréed roasted beets, which also add a subtle flavor. Don't use canned or packaged steamed beets--the cupcakes' color will be drab.

Diane Morgan
This Story Originally Appeared On sunset.com

Gallery

Credit: Antonis Achilleos

Recipe Summary

cool:
1 hr 15 mins
total:
2 hrs 30 mins
Yield:
Makes 12 cupcakes (serving size: 1 cupcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

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

  • Make ahead: Up to 1 day, chilled.

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

Source

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

Nutrition Facts

481 calories; calories from fat 54%; protein 3.6g; fat 29g; saturated fat 11g; carbohydrates 53g; fiber 1.1g; sodium 176mg; cholesterol 94mg.
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