|Posted on February 8, 2010 at 1:14 PM|
Natural Red Velvet Cupcakes from Bittersweet Blog
1 1/4 Cups All Purpose Flour
1 Cup Granulated Sugar
2 Tablespoons Natural Cocoa Powder*
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 8.25-Ounce Can Water-Packed Sliced Beets
1/3 Cup Canola Oil
1/4 Cup Lemon Juice
1 Teaspoon Vanilla Extract
*VERY important, do not use dutch processed for this recipe
Preheat your oven to 350 degrees and line 12 cupcake tins with papers.
In a large bowl, whisk together the flour, sugar, cocoa, bakingpowder, and salt so that all of the ingredients are evenly dispersedthroughout the mixture. Set aside.
Get out your food processor or blender, and toss the entire contentsof the can of beets, water included, into the machine. Process thebeets for a solid 2 – 4 minutes, depending on how powerful your machineis, until completely smooth. Add in the oil, lemon juice, and vanilla,and pulse briefly to incorporate.
Pour the beet mixture into the bowl of dry ingredients, and mix justenough to combine. Equally distribute the batter between your preparedtins, and bake for 18 – 22 minutes, until a toothpick inserted into thecenter comes out clean. Let cool completely before applying the mandatory “cream cheese” frosting.