Tuesday, April 30, 2013
(Adapted from the American Institute for Cancer Research)
1 cup canned beets, drained (not pickled!)
1/2 cup reduced fat buttermilk, divided
1/2 tsp white vinegar
1/2 tsp vanilla
3/4 cup plus 2Tbsp all purpose flour
6 Tbsp unsweetened cocoa (be sure to sift this to remove the lumps)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp kosher salt
1/3 cup canola oil, chilled
3/4 cup sugar
1 large egg, cold
Preheat oven to 350 degrees. Drop paper liners in 12 muffin tins.
Place beets in the blender, add 1/4 cup buttermilk and whirl until beets are finely chopped. Add remaining buttermilk, vinegar and vanilla and whirl to puree, making sure no lumps of beet remain. Set beet mixture aside in a separate bowl.
In a small bowl, combine flour, 6 Tbsp of cocoa, baking powder, baking soda, cinnamon and salt, set aside.
In the clean blender combine oil and sugar. Blend until sugar is moistened. Add cold egg and blend at high speed until mixture resembles mayo and sugar is completely dissolved (90 seconds). Add beet mixture and beat until combined. Sift dry ingredients into bowl and mix until combined. Divide batter evenly among lined muffin cups, filling them 2/3 full.
Bake cupcake for 28-30 minutes or until the tops feel springy. Cool completely before frosting with your favorite cream cheese icing!