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 (or vegetable oil), melted & cooled
- 8 tbsp olive oil
- 2 tsp vinegar
- 2 tsp lemon juice
- 1 egg + 1 egg white
Directions:
- Preheat oven to 350O F
- Line pan with cupcake liners
- Whisk together flour, sugar, beet powder, carrot powder, cocoa, baking powder, baking soda and salt. Set dry mixture aside
- Combine buttermilk, melted butter, oil, vinegar, lemon juice, vanilla extract and egg + 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
- Remove pan from oven when toothpick inserted into cupcake comes out almost perfectly clean (carryover baking will help achieve a moist texture)
- Let cupcakes cool completely, then frost with a vanilla/cream cheese frosting of your choice
Notes:
- Makes 16 cupcakes
- Cupcakes will not rise too much in the oven, so fill batter close to top of liner
- Each cupcake contains 3/4 serving vegetables


