By Schulyer Velasco / Staff writer
Adapted from “Roots: The Definitive Compendium with more than 225 Recipes,” by Diane Morgan
Makes 12 full-sized cupcakes, 36 mini cupcakes
Beet puree:
2-3 large beets (about 1 lb.), rinsed and scrubbed
Foil
Cupcakes:
2 cups cake or pastry flour, sifted
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
1 cup + 2 tablespoons granulated sugar
3 eggs, beaten
2/3 cup canola oil
3/4 teaspoon vanilla extract
Orange buttercream frosting:
1-1/4 cups unsalted butter at room temperature
2 cups powdered sugar
1 tablespoon heavy cream
2-3 tablespoons of orange juice
Zest of 1 small orange
1. Beet puree: Preheat oven to 350 degrees F. Tightly wrap each beet in separate foil pouches and place on a baking sheet. Roast until soft, about 90 minutes, then remove and let rest.
2. When beets are cool enough to handle, remove the skins and ends (use disposable gloves if you don’t want to get the color on your hands). Chop into small pieces and puree in a blender until smooth, 1-2 minutes. Should make between 1 and 1-1/4 cups of puree. Set aside.
3. Cupcakes: Sift together the flour, baking powder, salt, and cinnamon, then set aside. In a large mixing bowl, whisk together the eggs, sugar, canola oil, beet puree, and vanilla
4. Gradually stir in the flour mixture until just blended. Place cupcake liners into a cupcake tin and fill to just below the rim. Bake 20-25 minutes for full-sized cupcakes, 8-15 minutes for mini cupcakes, or until a toothpick inserted into the cupcake comes out cleanly. Cool 10 minutes in the cupcake tin, then at least an hour on a cooling rack before frosting.
5. Orange buttercream frosting: Using a standing or handheld electric mixer, beat the butter on low speed until smooth. Add the orange zest, vanilla, and cream. Add the powdered sugar in three sections and beat on low speed, Add orange juice to taste and beat on medium until fluffy. Heap generously onto the cupcakes using a knife or icing piper.
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