Don’t tell anyone, but these cupcakes get their reddish tint from healthy beets instead of food coloring.
If you have the new All American Sun Oven, two muffin pans will fit side by side on the leveling rack. Otherwise the pans will need to be cross stacked and the bottom cupcakes will take a little longer.
Sun Oven Red Velvet Cupcakes
For the cupcakes:
1 1/4 cups all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 (8 1/4-ounce) can whole beets, drained and pureed in a blender
1/2 cup low-fat butter milk
1/4 cup canola oil
2 large eggs, at room temperature
1 teaspoon white vinegar
For the frosting:
1 (8-ounce) package cream cheese
1 cup confectioners’ sugar, sifted
1 teaspoon grated lemon zest
Set Sun Oven out to preheat. Line 2 6-cup muffin tins with paper liners.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together the beet puree, buttermilk, oil, eggs, and vinegar. Stir buttermilk mixture into the dry ingredients until just blended.
Pour the batter into the prepared muffin cups, filling them about two-thirds full.
Bake until a toothpick inserted into the center of a cupcake comes out clean, 30 to 45 minutes. Set the pans on a wire rack to cool.
To make the frosting, beat the cream cheese and confectioners’ sugar with an electric mixer until smooth. Beat in the lemon zest.
Remove the cupcakes from the muffin pans and spread about 1 tablespoon of frosting over each one.