Red Velvet Cupcakes - Made with Midori Farm Red Beets
Midori Farm red beets, Nash's hard red wheat flour, and Finnriver Farm's fresh farm eggs come together to offer a rich taste of our region in a bite of cupcake. They're not too sweet, and they're full of wonderful subtle flavors, with a great crumb.
2 C finely diced or grated, cooked Midori Farm red beets (Boiling beets in their skins until easily pierced with a fork works well. Should take about 5 beets.)
1 ½ C unsalted butter
1 ½ C buttermilk or plain kefir
Juice of 2 large lemons
4 tsp white vinegar
3 tsp vanilla extract
3 2/3 C Nash’s Hard Red Wheat Flour
6 T Dutch process cocoa powder
2 ¼ tsp baking powder
2 tsp salt
1 tsp baking soda
3 C light brown sugar
6 Finnriver Farm eggs
Heat oven to 350 degrees. Heavily butter two cupcake trays (12 cake trays).
Using a food processor, immersion blender, or Vitamix blender, puree the 2 C diced cooked beets with buttermilk, lemon juice, vinegar, and vanilla until smooth.
Whisk together flour, cocoa, baking powder, salt, and baking soda. Set aside.
In the bowl of a stand mixer, or in a large bowl, beat butter until soft. Slowly add sugar, beating until fluffy. Incorporate eggs one at a time, making sure everything is thoroughly combined.
Alternately add the flour mixture and beet mixture to the butter mixture, beating in between additions and scraping the sides of the bowl to make sure nothing is sticking to the edges.
Fill the cupcake tins with the batter and bake for about 15 minutes, until the tip of a knife or toothpick inserted into the center of the cupcake comes out clean. Remove from oven and cool completely on wire racks.
When cool, top with cream cheese frosting.
¼ C unsalted butter at room temp
½ # cream cheese at room temp
¼ tsp salt
¾ tsp vanilla
3 C powdered sugar
Beat together the butter, cream cheese, salt, and vanilla until smooth. Gradually and slowly add the powdered sugar. When all the sugar has been added, whip on high for 10 minutes until frosting is fluffy and ready to spread.