By Libbie Summers from my book Sweet and Vicious-baking with attitude, Rizzoli
Assisted by Candace Brower
Some say a “healthier” cupcake. I just say a great cupcake!
Yellow Beet Cupcakes
(yellow beets, candied ginger)
yields 12
What you need:
3 medium to large yellow beets, tops cut off
1 tablespoon candied ginger
2 cups all-purpose flour
1 teaspoon salt
1 1⁄2 teaspoons baking soda
1⁄2 teaspoon ground cardamom or cinnamon
3⁄4 cup granulated sugar
3⁄4 cup packed light brown sugar
6 tablespoons butter, melted
3 large eggs
1 teaspoon vanilla paste
What to do:
Put the beets in a medium saucepan and cover with cold water. Place over medium-low heat and bring to a simmer. Cook for 20 to 30 minutes, or until the beets are fork tender. Remove from the heat and drain. When the beets are cool enough to handle, cut o the ends, peel, and chop. Set aside.
In the bowl of a food processor, pulse the candied ginger until pulverized. Add the chopped beets and pulse until smooth (you should have 1 1⁄2 to 1 3⁄4 cups beet puree). Set aside.
Preheat the oven to 350° F. Line a 12-cup mun tin with gold foil cupcake liners and set aside.
In a medium mixing bowl, whisk together the flour, salt, baking soda, and cardamom. Set aside.
In the bowl of a standing mixer fitted with the whisk attachment, cream together both sugars and the butter until light and fluffyy. Add the eggs one at a time, and whisk until each addition is just incorporated. Add the vanilla paste and beet puree and whisk until thoroughly combined. With the mixer on low speed, gradually add the flour mixture and whisk
until smooth.
Fill the cupcake liners three-quarters full and bake for 22 to 25 minutes, or until a toothpick inserted in the center of one cupcake comes out clean.
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