Batty For You, Mayan-Spiced Red Velvet Cupcakes
  • 1 cup beet puree (3-4 medium sized beets)
  • ¾ cup butter
  • ½ cup plain yogurt
  • 1 large lemon, juiced
  • 2 tsps balsamic vinegar
  • 1½ tsps vanilla extract
  • 2 cups all-purpose flour
  • 3 tbsp 'ruddy red' cocoa powder (this alkalized version looks darker and redder than regular 'Dutch process' cocoa powder)
  • 1⅛ tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 1¾ cup cane sugar
  • 3 eggs
  • ¼ tsp cayenne pepper
  • ½ tsp chili powder
  • 1½ tsp cinnamon
  1. Begin by preparing beets for puree. Wash and snip ends of beets. Slice into ½" thick discs. Roast beets in oven for approximately 1 hour or until softened. Allow beets to cool before handling. Using gloves or small plastic bags, gently rub skins off sliced beets. Process beets in a food processor or blender until the size of diced onions. Add vanilla, lemon juice, balsamic vinegar, and vanilla and process mixture until smooth. Set aside.
  2. Line cupcake tins with paper cups (my wife used cups with a bat design). In a large bowl, whisk together flour, cocoa powder, baking powder, salt, baking soda, cayenne pepper, chili powder, and cinnamon. In bowl of stand mixer, beat butter until softened. Add sugar slowly and continue to beat until creamy. Add eggs one at a time, scraping down sides of bowl between each addition. Beat until mixed well.
  3. Gradually add flour and beet mixtures in batches to stand mixer. Process between batches. Divide batter between 12-18 cupcake tins. Bake at 350 degrees for 20-25 mins. Check to see if they're done with the tried and true toothpick test. Allow to cool completely before decorating with cream cheese frosting or other white icing.
Recipe by My Wife's Muffin at