Lemon-Beet Lovecakes

In the event that you are looking for a romantic, blood red cupcake recipe for everyone’s favorite Hallmark holiday, here you go.

I have been hankering to make these for a while. When I sat down to look at what others have thought of in the cupcake-colored-by-beets department I was not surprised to find that there are dozens of recipes out there on the myriad of food blogs. I was most inspired by this blog: My Diverse Kitchen. Nearly all the recipes out there either call for roasted or steamed or canned beets. I am TOO lazy to roast or steam if I think it unnecessary, so I simply pureed the beets along with the other liquid ingredients and it worked out just fine. Think of this as a naturally colored red velvet cake. The beet flavor is present but not overwhelming, and the texture is moist and slightly dense. The lemon and the small amount of cocoa powder compliment the beets in a wonderful, refreshing way. Best of all is the stunning color.

I learned about using olive oil in my baking from Jamie Oliver. I really love the flavor it imparts and it is now one of my go-to oils for baking. Yes, I know all that stuff about how heating olive oil converts it to something toxic…so if it really bothers you then use some other oil that doesn’t have a bad rep when heated, like coconut oil or sunflower oil; the lovecakes will still be delicious. (While on the subject of substitutions and changes to the recipe, you don’t have to put the egg in there if you don’t want to.)

I am a lucky girl to have heart shaped cupcake molds in pink and red…but this recipe will work with regular cupcake molds as well.

 Lemon-Beet Lovecakes

2 medium-large beets (peeled and chopped)
2 oz (1/4 cup) lemon juice
1 TBS lemon zest
1 tsp vanilla
1/3 cup olive oil
1 egg (optional)
3/4 cup flax meal
1 1/2 cup oat, millet, quinoa or other GF flour or a mix
1 tsp baking powder
2 TBS cocoa powder
1/2 tsp salt

Preheat oven to 350F
In a blender combine the beets through the egg and puree until very smooth. In a mixing bowl combine the flax meal through the salt. Add the beet mixture and stir to mix. Fill cupcake molds 3/4 full (these rise gorgeously). Bake for 20-30 minutes, depending on cupcake size.

Frost if desired. I used the frosting recipe from the carrot cupcake recipe, but added the juice of one lemon and about 1/2 cup powdered sugar to it.

the sweet life
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2 Comments Add yours

  1. Sarenka says:

    So excited to make these!

  2. Kirstin says:

    Yay! Let me know how they turn out…

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