Valentines Day Dessert – Red Velvet Cake

Photo Credit: Shawn Levie

Ingredients:

2-3 large beets (10 oz)

3/4 cup Buttermilk

Juice of 1 lemon

2 tsp white vinegar

1 tsp Vanilla extract

3 TBP Cocoa Powder

2 cups Cake Flour

1 tsp salt

1 1/4 tsp baking powder

1/2 tsp baking soda

3/4 cup unsalted Butter (softened)

1 3/4 cup White sugar

3 eggs

Frosting:

1 block cream cheese (softened at room temperature)

1 stick Butter (softened at room temperature)

2 cups powdered sugar

2 tsp vanilla extract

Method:

Preheat the oven to 350 degrees F and grease 18 muffin (or two 9 inch) baking tins.

Microwave beets for 10 minutes until soft. Peel and chop the beets in small cubes. Once cooled, place beets, buttermilk, lemon, vinegar, vanilla extract in food processor or blender and process until smooth.

In a separate bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.

In a separate large bowl, beat butter and sugar until smooth and creamy. Add eggs. Alternate adding the dry ingredients with the beet mixture until well combined, scraping down the sides after each addition.

Spread batter into 18 greased muffin tins (or two 9 inch greased cake pans). Bake for 12 – 15 minutes (22-25 minutes for cakes) or until toothpick inserted comes out clean.

Meanwhile, prepare the frosting by beating cream cheese, butter, powdered sugar, and vanilla extract until smooth.

Frost once cakes are completely cooled.

Store on the counter for 3 days or place in refrigerator to keep frosting fresh.