Red velvet beet cupcakes
<p>These delicious cupcakes have a major point of difference. While most sprinkle covered creations are heavy in artificial food colouring, this recipe uses a quarter of the usual amount and all natural roasted beets. A great option for the grandchildren and yourself. </p>
<p><strong><span style="text-decoration: underline;">Makes:</span> </strong>18-24</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>2 large beetroots</li>
<li>¼ tsp. salt</li>
<li>1 tablespoon olive oil</li>
<li>2½ cups all-purpose flour</li>
<li>1½ cups granulated sugar</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon salt</li>
<li>2 tablespoons unsweetened cocoa powder</li>
<li>½ cup coconut oil, melted</li>
<li>¾ cup low-fat buttermilk</li>
<li>2 eggs</li>
<li>1 tablespoon red food colouring</li>
<li>1 teaspoon white vinegar</li>
<li>1 teaspoon vanilla extract</li>
<li>Cream cheese or vanilla frosting recipe</li>
<li>Chocolate shavings</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Preheat oven to 200ºC. Slice off beet leaves close to the stem and scrub the beets clean. Place each beet on a large square of foil and sprinkle with the salt, olive oil and a splash of water. Wrap each beet loosely with the foil.</li>
<li>Place foil-wrapped beets on a baking sheet and roast until a knife or fork comes out with ease when inserted into the beet, about 30 minutes or so (smaller beets will cook quicker than large beets so it really depends). Remove the beets and set aside to cool just enough to handle.</li>
<li>Preheat oven to 180ºC. Line two 12-cup muffin tins with paper liners.</li>
<li>In a large mixing bowl, combine the flour, sugar, baking soda, salt and cocoa powder.</li>
<li>Peel the cooled beets and place in a blender or food processor. Blend until pureed.</li>
<li>Add coconut oil, buttermilk, eggs, food colouring, vinegar and vanilla to the beet puree and blend. In two parts, mix the wet ingredients into the dry ingredients, until just combined. Do not over mix. Scoop batter into lined cupcake tins, filling about ⅔ full.</li>
<li>Bake in preheated oven for 15 - 20 minutes or until a toothpick inserted comes out clean.</li>
<li>Let cool and then frost with your favourite frosting (I used a store-bought sugar-free kind). Top with chocolate shavings or red sprinkles.</li>
</ol>
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<p><strong>Related links:</strong></p>
<p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/macadamia-raspberry-heart-friands/">Macadamia raspberry heart friands</a></em></strong></span></p>
<p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/blueberry-pie/">Blueberry pie</a></em></strong></span></p>
<p><span style="text-decoration: underline;"><strong><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lemon-blueberry-muffins/%20">Lemon blueberry muffins</a></em></strong></span></p>
