Dinner was a disaster. I had defrosted some chicken which didn’t actually defrost, leaving imagination and what was in my fridge. This happened to be egg plant, pesto and quinoa. I don’t know why I thought this was a good idea. Maybe if I had Pecorino Romano in my fridge, I could have salvaged this. Either way, I ended up eating a few bites, and then throwing the rest away (before James did!).
So I decided to make red velvet cupcakes instead. I’ve never made red velvet cupcakes before, but wasn’t a fan of using red dye. What’s left? Oh some beets. Yes.
So here’s what you need –
- 1/3 cup finely grated beet
- 1 1/4 cup flour
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter, softened
- 1/2 cup fine sugar
- 1 egg
- 1/2 cut of buttermilk
- 1 tsp vinegar
Finely grate your beet. Remember, beets bleed everywhere, so don’t wear white.
Meanwhile, measure the buttermilk and add vinegar. Let sit. Sift together the cocoa, flour, baking powder and baking soda.
Beat the butter and sugar today until fluffy. Add egg and beets. Add half of the flour mixture, then half of the milk mixture. Add the rest of the flour and milk. Beat until smooth. Thin out with extra milk if the batter is thick.
Divide batter among 24 mini cupcake pans or 12 regular sized cupcake pans. I went mini here.
Frost with cream cheese frosting –
- 8 oz of cream cheese
- 2 1/2 cups powdered sugar, sifted
- 2 tsp vanilla extract
Beat the cream cheese and vanilla together. Add powdered sugar in increments, blending until smooth.