Today’s Recipe:
Red Velvet Cupcakes with Orange Buttercream

Cookbook - Roots: The Definitive Compendium with More Than 225 Recipes, by Diane Morgan

The idea behind this recipe is pure brilliance: red velvet cupcakes, but made without food coloring. The color comes from freshly roasted and pureed beets! So you can healthify* your (cup)cake and eat it too. Since I haven’t experimented with this recipe yet, I would love to hear from any readers who give it a try.

Find the recipe for Red Velvet Cupcakes with Orange Buttercream (and also an interview with the author, Diane Morgan) here: Huffington Post

More on the cookbook: Roots: The Definitive Compendium with More Than 225 Recipes, by Diane Morgan, photography by Antonis Achilleos (Ten Speed Press)

*Disclaimer: as far as I know, this is not a real word.

2 Responses to “Today’s Recipe:
Red Velvet Cupcakes with Orange Buttercream”

1. #

   1

   Kimby — October 20, 2012 @ 4:59 am

   I’ve seen chocolate cake recipes using beets, but haven’t tried them yet either — but THIS cake, with ROASTED beets and an orange buttercream frosting (a brilliant flavor variation on the traditional cream cheese icing) is now at the top of my list!

2. #

   2

   Editors, Cooks&Books&Recipes — October 22, 2012 @ 9:20 pm

   Kimby: If you try this recipe, I would love to hear how it turns out. Even better, I’d love to SEE how it turns out. Your photos of the Potato Galette with Rosemary and Two Cheeses — with the melted cheese and crispy potato edges — oh my!
   

Leave a Comment

Name (required)

E-Mail (required - will not be published)

Website URL

Comment

Cancel