Red Beet Cupcakes

who doesn’t want a pink cupcake? & you can make them with NO food coloring!

INGREDIENTS
1 large beet, roasted, cooled, peeled and chopped
1 cup milk, room temperature
1 stick of unsalted butter, room temperature
1 cup sugar
2 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2-1 teaspoon almond extract (to taste)

Line muffin tins with paper cupcake cups. Or butter and flour two 8-9 inch cake pans. Preheat the oven to 350 degrees F.

Place chopped beet in the bowl of a food processor and process one minute or so, until beet is in small pieces. Add milk and process until puree is smooth and gorgeous.

You should have about 2 cups of puree. Add almond extract. Set this aside.

Whisk together flour, baking powder and salt. Set aside.

Cream together the butter and sugar until fluffy.

Add eggs, one at a time. Mix well after each addition.

Add flour mixture in three additions, alternating with beet puree. Do not over mix.

Portion the batter into the pans and bake – about 20 minutes for the cupcakes, or about 30-35 for the cakes.

Remove from oven, let cool ten minutes, then remove cupcakes/cakes from pans and allow to cool completely. & Frost!

photos and recipe via barefootkitchenwitch.com. be sure to visit to check out the frosting recipe!