When beets were rationed during World War II, cooks used beet juices to enhance the color of their cakes. The lemon juice enhances the color even more.
Red Velvet Cupcakes
(Serves 15)Microwave beets in a dark microwave container for 8-10 minutes. Cool.
10 ounce red beets, peeled and cut in 1 inch chunks
In bowl of electric mixer, beat eggs and sugar.
1/2 cup sugar
Process beets and lemon juice in food processor.
2 tablespoon lemon juice
Add milk and oil.
3/4 cup cup skim milk
3/4 cup oil
In a separate bowl, mix flours, cocoa, baking powder, salt and soda.
1 1/4 cup whole wheat pastry flour
1 1/4 cup all purpose flour
3 tablespoon unsweetened cocoa (100% cacao, not Dutch processed)
2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
Alternately add dry ingredients with beet-liquid ingredients to egg-sugar mix. Stir just until combined.
Portion 1/4 cup batter into each greased muffin tin section.
Bake at 350F. for 20-25 minutes, until pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove cakes to rack and cool completely.
In electric mixer with whip attachment in place, beat cheese, yogurt, evaporated milk, sugar and honey for about 5 minutes until soft peaks form.
8 ounce Mascarpone cheese
1/4 cup nonfat plain yogurt
1/4 cup nonfat evaporated milk
2 tablespoon sugar
2 tablespoon honey
I stored the frosting in the refrigerator and frosted each cupcake at serving.
Wednesday was my birthday and I made these cupcakes. My husband takes most of the cupcakes and a container of the frosting to his friends at the shop. I now have the reputation there of helping the guys to lower their triglycerides!
My most special treat was that my 92 year old mother arranged for my sister to buy cupcakes to take to the senior center in her hometown, where they sang Happy Birthday and enjoy an assortment of delicious mini cupcakes!