Cupcake reincarnations: New roots

Our final plant-themed mentor cupcake celebrated our supervisor’s coming to the United States, by making a Russia-meets-Americana red “communist” velvet cake made with beets (roots from America!) stuffed with sweet potato pie (roots! Americana!)

root cupcakes

  • 2 big red beets
  • 1 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 TB white vinegar
  • 1 cup flour
  • 1 cup sugar
  • 4 TB cocoa
  • 1/2 tsp baking soda
  • a pinch of salt

Peel and trim the beets well and put in the blender, adding the oil, buttermilk, and vinegar. Blend until smooth. Combine the remaining ingredients, whisk together, add in the wet mix and bake at 350 for 25 minutes. Allow to cool before adding filling.

  • 1 sweet potato, cooked thoroughly and cooled
  • pint of cream
  • pint of whole milk
  • 5 TB brown sugar
Combine ingredients and use an electric mixer to blend. Stuff or top cupcakes (or both!)



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