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. I tested the recipe with canned beets and the color was 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. I finely chop the roasted beets and then purée them in a food processor. Let the machine run for a couple of minutes until the purée is completely smooth.
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