3 medium size organic beets, washed well and dried
¾ C Organic Valley buttermilk
Juice of 1 organic lemon (4 Tbsp.)
1 Tbsp. Spectrum Organic Distilled white vinegar
2 tsp. Frontier Co-op vanilla extract
2 C War Eagle Mills all-purpose flour
¼ C Frontier Co-Op bulk beet root powder
2 Tbsp. Ghirardelli Unsweetened Cocoa
1 tsp. Bob’s Red Mill baking soda
1 tsp. kosher salt
½ tsp. Rumford baking powder
¾ C Organic Valley unsalted butter, room temp
1 ¾ C Wholesome granulated sugar
3 lg. Farmers Hen House eggs, room temp
Preheat oven to 400.
Wrap clean beats in aluminum foil. Bake until a knife inserts easily, about 1 hour. Cool.
Once cool enough to handle, peel the beets. Add your beets to a food processor or blender and pulse until pureed. Measure out 1 C.
Add your 1 C beets with your buttermilk, lemon juice, vinegar, and vanilla, until smooth.
Sift together the flour, beet root powder, cocoa, baking powder, salt, and baking soda. Set aside.
In the bowl of a stand mixer, add your butter and sugar, using the paddle attachment, mix until light and fluffy, about 5 minutes.
Add in your eggs, thoroughly mixing after each one.
Alternating, add your liquid and dry ingredients. Beginning and ending with the dry mixture. Mix until combine before adding more in. Scrape down the sides as you go.
Preheat oven to 350.
Line a muffin tin with cupcake liners.
Spray an ice cream scoop with non-stick spray. Divide batter into liners, about 2/3 of the way full.
Smooth the tops and bang on the counter a couple of times to release any air bubbles.
Place in a preheated oven and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. Bake until a tooth pick inserted in the middle comes out clean. Remove from oven. Allow to cool in muffin tin for 5 minutes then remove to a cooling rack to cool completely.
Repeat with the remaining batter.
Once cool, frost your cupcakes and enjoy!
**It is very important to use natural cocoa instead of Dutch processed. The vibrant red color will not be achieved with the Dutch processed cocoa. Natural cocoa has a reddish-brown tint and is much lighter than the Dutch processed.
(2) 4 oz. Cervasi Chevre goat cheese, softened
8 oz. Organic Valley cream cheese, softened
8 Tbsp. Organic Valley unsalted butter, softened
6 C Wholesome powdered sugar
1 tsp. Frontier Co-op vanilla extract
1 tsp. kosher salt
Mix your goat cheese, cream cheese, and butter together until incorporated very well.
Add your powdered sugar in, 1 C at a time until desired consistency is met.
Add in your vanilla and salt. Mix to incorporate.