Yield: Yields 12 cupcakes
These darling magenta cupcakes are brilliantly colored all the way through. No food coloring is used here. The color comes from puréeing freshly roasted beets (use canned beets and the color will be drab and faded). But roasting beets is easy, and you can measure and prepare the rest of the ingredients for the cupcakes and buttercream while they roast.
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Make Ahead Tips
The beets can be roasted up to 5 days ahead. Let them cool in their foil packets and refrigerate.
The cupcakes can be made in advance; cover and store at room temperature for up to 2 days or freeze for up to 1 month.
Pure orange oil is an essential oil cold-pressed from the rind of oranges. Do not confuse it with pure orange extract, which is alcohol flavored with orange oil. Look for pure it in the baking section of natural foods stores or at baking supply stores. Two common brands are Boyajian and Frontier.
First of all, know this: I love beets. So, with that thought, I'll begin. I don't care for Red Velvet cake...it's neither chocolate nor any other specific flavor, so I thought that one made with beets should be fantastic since I do enjoy beets. I made the recipe as directed, but found the overwhelming flavor of the beets to be off-putting, tasting more like mud. The flavor was so distractingly bad (I made it for a party) I couldn't wouldn't serve the cake! The color was gorgeous, but the flavor was the worst I have ever experienced....and I've been a semi-professional cake baker/decorator for close to 30 years. Try the recipe, though. This flavor may certainly appeal to others, but it did not rock my world at all. PS - I also found the orange oil was ineffective in the frosting. I finally added orange extract along with some fresh grated zest. That finally worked!
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