Red velvet cupcakes from beets

I love to try new and unusual recipes. This one was published in October issue of Sunset magazine and immediately attracted my attention since this dessert is cooked using vegetables.

Beets are not a diet friendly vegetable since they are full of carbs. I love however the fact that I am not using artificial food coloring and still have some fiber in my dessert.

To make these cupcakes you will have to roast your beets in an oven.

Just wrap 3 medium beets in foil and roast them  for about 1 1/2 hours at 350'F or until tender. Let your beets cool, then peel and cut them into chunks. Puree with food processor to get 1 1/4 cup of puree. Then follow the recipe to make the cupcakes - the full recipe can be printed directly from Sunset website.    

I've got 24 mini cupcakes and 6 regular ones and they are delicious. I decorated them with lemon buttercream frosting and it added a great touch to the flavor.

Absolutely love the recipe.