![]() ![]() Let cool completely.īeat cream cheese, butter and vanilla in large bowl until smooth. Fill each muffin cup 2/3 full and bake for 18 – 22 minutes, until a knife inserted into the center comes out clean. Pour the beet mixture into the bowl of dry ingredients and mix just enough to combine. In another bowl, add in the oil, lemon juice, vanilla and egg to the pureed beets. ![]() ![]() ![]() In a large bowl, whisk together the flour, sugar, cocoa, baking powder and salt. Red Velvet Cupcakes (using beets): A red velvet cupcake made with beet puree and topped cream cheese frosting and an edible flower (optional).ġ/3 cup canola oil 1egg, room temperature Keep up with all Jenn's books at and at food blog blog Mystery Lovers Kitchen. The secret ingredient in the story was beets and they made these red velvet cupcakes using them! Appropriately enough, the next book in the series is called Red Velvet Revenge. Not only did it keep me guessing, there are recipes in the back and Jenn has graciously allowed us to reprint hers. I just finished reading the latest cupcake murder mystery by Jenn McKinlay, Death by the Dozen, and it's delicious! It was especially fun because it involves a food festival where the owners of the fictional Fairy Tale Cupcakes are given random ingredients like stout or goat cheese to try to incorporate into desserts, and it's set at Hotel Valley Ho in Scottsdale, Arizona, home of real-life Cupcake Love-In, where I got to meet Jenn this year (no murder involved, but there was a cupcake with a real grasshopper on and in it that we ate). ![]()
0 Comments
Leave a Reply. |