Red dye is one of the most carcinogenic additives to common everyday foods. It is also an integral part of making one of the most popular cakes and cupcakes – red velvet.
Often, two vials are needed in order to achieve that rich, dark red color desired by bakers. However, an alternative to this dye, which many children and adults are sensitive to, is a vegetable based home dye made from beets.
- 2 cups beets chopped
- 6 cups water
- 1/8 cup vinegar
- 2.5 cup flour
- 1 pinch salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup butter unsalted
- 1/2 cup dark chocolate chopped
- 2 cups sugar
- 3 large eggs lightly beaten
- 3/4 cup vanilla yogurt
- 1 tsp vanilla
- 3/4 buttermilk
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with cupcake liners.
- Cover the beets with the water in a saucepan and set it on the stove turned to medium-high heat. Boil off the water until there is about ¼ cup left in the pot. Add in the vinegar and simmer until the liquid is again reduced by half. Strain off and reserve the liquid.
- Combine the flour, salt, baking powder and baking soda in a large bowl.
- Beat the butter until fluffy. Melt the dark chocolate in a double boiler until smooth. Slowly add it to the butter. Add in the sugar and cream until fluffy. Drizzle in the eggs slowly, while still beating. Add the vanilla yogurt and vanilla.
- Alternate adding the flour mixture to the butter mixture with the buttermilk, beginning and ending with the milk. Stir until just combined.
- Fill each cupcake liner with the batter so they are ¾ full. Insert into the oven and bake for 20 to 25 minutes, until a wood skewer or toothpick comes out clean. Remove and let cool completely. Ice with desired frosting or cover with chocolate ganache.
Amount Per Serving Calories 427Total Fat 16gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 79mgSodium 165mgCarbohydrates 65gFiber 2gSugar 43gProtein 7g