1 1/2 cupsbeet powder
3 tbspunsweetened cocoa (do not use Dutch process cocoa)
2 1/4 cupsflour
1 1/2 tsppure vanilla extract
1 1/3 cupssugar
4 tbspcarrot powder
1 1/2 tspbaking powder
1/2 tspbaking soda
1 cupbuttermilk
1/2 tspsalt
1 stickunsalted butter melted & cooled or vegetable oil
8 tbspolive oil
2 tspvinegar
2 tsplemon juice
1egg white


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.