Pink Velvet Cupcakes (Chocolate Beet)

Pink Velvet Cupcakes

For a recent dinner with friends, I offered to make dessert. I was told one of the guests loves red velvet cake. I used that as my inspiration. I already make a chocolate beet cake- which has red tones from the beets. I wanted a lighter texture for cupcakes, with more chocolate flavor,  so I made some changes to the beet cake recipe and ended up with these cupcakes. Rich, but light, with a very subtle blush of red. I decided to call them Pink Velvet. I topped them with cream cheese frosting, but a dusting of powdered sugar would work well, too, or a favorite buttercream. Everyone loved them.  Here is the recipe. I hope you will give them a try.

Pink Velvet Cupcakes (Chocolate Beet)

2 cups all-purpose flour
2 t. baking soda
½ t. salt
¾ c. cocoa powder
1 c. butter, softened
1½ c. sugar
3 large eggs
2 teaspoons vanilla
1½ cups grated cooked beets
Powdered sugar, optional

Preheat oven to 350°. Line 24-28 muffin tins with paper liners; set aside. Combine dry ingredients in a bowl; set aside. In a mixing bowl, combine the butter and sugar. Beat until light and fluffy. Beat in eggs one at a time, beating well after each addition. Beat in vanilla. Slowly beat in dry ingredients until well mixed; stir in beets. Spoon batter into prepared tins, filling about 2/3 full. Bake 18-20 minutes, or until cupcakes spring back when touched lightly or when toothpick, inserted into cupcakes , comes out clean. Cool before frosting. Makes 24-28.

Cream Cheese Frosting

8 oz. cream cheese, softened
1 stick, (½ cup butter) softened
2-3 c. confectioners’ sugar
1T. vanilla

Beat all ingredients together until smooth and fluffy. Store in the fridge.