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About The skanner. (Portland, Or.) 1975-2014 | View Entire Issue (Dec. 12, 2012)
Food Red Velvet Cupcake T he American Insitute for Cancer Research say if you’re sick it doesn't mean missing out on holiday desserts. Red Velvet Cupcakes don't need artificial dye. Beets add the coloring by richly red betacyanin and also pack manganese, potassium and folate, a B vitamin that is essential for producing and repairing DNA that may play a role in cancer protection. Beets natural sugar content makes them as logical as any fruit ingredient. Use either sliced or whole beets. An 8 1/4-ounce can yields slightly more than 1 cup. Look to be sure there is no sugar added and make sure not to grab pickled beets. 1 cup canned beets, drained 1/2 cup reduced-fat buttermilk, divided 1/2 tsp. white vinegar 1/2 tsp. vanilla extract 3/4 cup plus 2 Tbsp. unbleached all-purpose flour 6 Tbsp. unsweetened natural cocoa 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. ground cinnamon 1/2 tsp. salt, preferably kosher 1/3 cup canola oil, chilled 3/4 cup sugar 1 large egg, cold Preheat oven to 350 degrees F. Drop paper liners into cav- ities of a 12-cavity regular size muffin pan. Coarsely chop beets. Place beets in blender, add 1/4 cup buttermilk and finely chop. Add remaining buttermilk, vinegar and vanilla and whirl to a puree, Set mixture aside. In small bowl, combine flour, 6 tablespoons of cocoa, baking powder, baking soda, cinnamon and salt. In medium bowl, combine cold oil and sugar. With hand mixer on medium speed, mix until sugar is evenly mois- tened. Add cold egg and beat at high speed until mixture resembles mayonnaise and sugar is almost completely dis- solved, 90 seconds. Add beet mixture and beat until combined. Sift dry ingredients into bowl and mix, either on low speed or by hand until combined with wet ingredients. Divide batter evenly among lined muffin cups, filling them about two-thirds full. Bake cupcakes for 28-30 minutes, or until tops feel springy and when one cupcake is lifted out, bottom feels springy, too. Immediately transfer cupcakes to wire rack and cool completely before frosting. Cupcakes are best when stored overnight at room temperature in covered con- tainer. Ice cupcakes, using about 1 tablespoon of frosting for each. Place remaining cocoa in a strainer and sprinkle it over frosted cupcakes. If desired, let cupcakes sit at room temperature to let frosting set, about 2 hours. The frosted cupcakes can sit at room temperature for up to 12 hours. Makes 12 cupcakes. Cream Cheese Frosting 2/3 cup confectioners sugar 4 Tbsp. reduced-fat cream cheese 1/2-1 tsp. vanilla extract In small bowl, work sugar and cream cheese together with wooden spoon or hand mixer until combined. Mix in vanil- la. This frosting is best when refrigerated 8 hours to overnight, loosely covered, before using. It keeps in refrig- erator for 5 days. Makes a generous 2/3 cup. Per serving (plain cupcake): 159 cal; 7 g fat, 1 g sat fat, 198 mg sodium, 23 CHO, 1.5 g fiber, 3 g protein Per serving (frosting): 34 cal; 1 g fat, <1 g sat fat, 15 mg sodium, 6 CHO, 0 g fiber, 0 g protein For more AICR recipes see www.aicr.org/ This recipe was written by Dan a Jacobi, a contributor to The American Insitute for Cancer Research’s “New Ameri- can Plate Cookbook” ISBN 0-520-24234-3. Page 10 The Portland Skanner December 12, 2012
