Beet Red Velvet Cake


I don't like beets. I can't quite figure them out. They're sweet? AND starchy? Are they dessert? Side dish? So this year I resolved to to take advantage of their natural sweetness AND starchiness, & try baking with them. My first foray is Beet Red Velvet Cake.

Whoa! This is seriously good cake. We made cupcakes, because we want to see if we can do it, in order to sell more produce. This recipe, adapted from familyspice.com, made 16 large cupcakes.



2 large beets
1 TBS balsamic vinegar
1/2 c unsalted butter, room temperature
8 oz. cream cheese, room temperature
2 1/3 c granulated sugar
4 large eggs
1 1/2 tsp vanilla
2 c all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1/2 c cocoa powder, unsweetened (not dark or Dutch processed)


Preheat oven to 350F. Place beets in small baking dish. Cover with parchment paper & foil, and roast until tender, about 60 - 90 min. When cool, puree in blender or food processor. In a mixer, cream butter and cream cheese. Mix in butter until smooth and fluffy. Mix in eggs, one at a time, and then vanilla. In a separate bowl mix dry ingredients. In batches, blend dry with wet. Fold in beets & spoon into cups. Cook 30-40 mins.

Cool completely.

Best frosting ever, from smittenkitchen.com:

2 8-oz. packages cream cheese, room temperature
1/2 c unsalted butter, room temperature
2 c confectioners sugar
1/4 c pure maple syrup

Blend everything thoroughly. Slather on cake. Eat hearty.

Ok, so I don't know how to make them pretty. More to learn. Still, amazingly amazingly delicious.