Ingredients:
| • | 1 1/2 cups | beet powder |
| • | 3 tbsp | unsweetened cocoa (do not use Dutch process cocoa) |
| • | 2 1/4 cups | flour |
| • | 1 1/2 tsp | pure vanilla extract |
| • | 1 1/3 cups | sugar |
| • | 4 tbsp | carrot powder |
| • | 1 1/2 tsp | baking powder |
| • | 1/2 tsp | baking soda |
| • | 1 cup | buttermilk |
| • | 1/2 tsp | salt |
| • | 1 stick | unsalted butter melted & cooled or vegetable oil |
| • | 8 tbsp | olive oil |
| • | 2 tsp | vinegar |
| • | 2 tsp | lemon juice |
| • | 1 | egg |
| • | 1 | egg white |
Directions:
| • | Preheat oven to 350°F. |
| • | Line a pan with cupcake liners. |
| • | Whisk dry ingredients together; flour, sugar, beet powder, carrot powder, cocoa, baking powder, baking soda and salt. Set aside. |
| • | In a separate bowl, combine buttermilk, melted butter, oil, vinegar, lemon juice, vanilla extract, egg and egg white. Blend with electric mixer on medium/high for 1 minute. |
| • | Slowly add dry mixture to wet mixture, mixing on medium until all lumps are removed. |
| • | Spoon batter into cupcake liners and bake for 15-20 minutes. Cupcakes will not rise too much in the oven, so fill batter close to top of liner. |
| • | When toothpick inserted into cupcake comes out almost perfectly clean, remove from oven. Carryover baking will help achieve a moist texture. |
| • | Let cupcakes cool completely, then frost with a vanilla/cream cheese frosting of your choice. |
Yield 16 cupcakes, each cupcake contains 3/4 serving vegetables.