Gluten-Free Red Velvet Cupcakes

Red velvet cake was probably 'discovered' by accident when bakers used cocoa and buttermilk in their cake batter.  Apparently the acidity of buttermilk brings out a red hue in the cocoa that was used back in the day - but commercially produced cocoa is now almost exclusively "Dutch process", which effectively neutralizes the naturally-occuring chemical in cocoa that turns red.  It was probably around the time that this 'new' way of processing cocoa concided with the use of natural and artificial coloring to give the cake its famous red hue.

But did you know that when foods were rationed during World War II (including "foods" like artificial food coloring), home bakers would use beets in place of red food coloring?  And today, many a baker still relies on beets instead of the fake stuff.  Not only is the cake a great color but it is moist and sweet (does "sugar beet" ring a bell)?  Plus, if done right, the taste of the beets is undetectable.

For this recipe I used sweet potato flour, which deepens the red color.  For bright red cupcakes, you can use Quinoa flour, which has the added benefit of upping your protein intake.  Whichever flour you use, these cupcakes are sure to please!

Ingredients:

For the cupcakes:

10 ounces. red beets, well scrubbed

2 tablespoons freshly squeezed lemon juice

3/4 cup canola oil

3/4 cup whole buttermilk (or two tablespoons low fat buttermilk and one tablespoon heavy cream)

4 large eggs

1 1/2 cups organic cane sugar

2 1/2 cups sweet potato flour /or/ quinoa flour

3 tablespoons unsweetened (non-dutch process) cocoa (raw is best)

2 teaspoons baking powder

Pinch fine kosher salt

1/2 teaspoon baking soda /or/ 1 teaspoon sodium free baking soda

Instructions:

1.  Preheat oven to 350F.

2. Wrap the beets in parchment paper and microwave on high until tender, 8-10 minutes.  Remove from the microwave and let cool until you can handle them comfortably - barely warm.

3. Peel the beets with your hands - the skins should slip off easily.  If you do not want purple hands you can massage some unsalted butter into your hands or put on plastic gloves before peeling. Coarsely chop the beets and place in a food processor with the lemon juice.  Process until finely chopped, stopping to scrape down the sides from time to time. Now add the eggs one at a time a time and process until completely combined.

4.  In a large bowl whisk together the flour, sugar, cocoa, baking powder, salt, and baking soda.  Whisk in the beet and egg mixture, about 1/2 cup at a time.  Continue this process until all of the flour has been mixed in and the batter is smooth.

5.  Line 2, 12-cup muffin pans with baking liners.  Using an ice cream scoop or a spoon, fill the liners 2/3 of the way full with batter.  Bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes.  Cool in pans on wire racks until completely cool before frosting.

For the frosting:

1 8 ounce package organic cream cheese, at room temperature

1/4 cup unsalted butter, at room temperature

1/2 vanilla bean

3 cups powdered sugar

Instructions:

1.  Beat the cream cheese and butter in the bowl of a stand mixer fit with the paddle attachment on medium speed until very smooth.  Split the vanilla pod lengthwise and scrape the seeds into the frosting.  Fit the mixer with the whisk attachment and whisk on low speed until combined, then, add the powdered sugar one cup at a time.  Be sure to stop the processor and scrape down the sides of the bowl as needed.  Blend until light and fluffy,  You may chill the frosting slightly before using.

2.  Spread each cup cake with frosting or pipe in with a pastry bag and nozzle. (or just clip the corner of a ziplock bag, fill with frosting, and pipe on.

3. Serve!