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