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Keeping it red:
The goal is to keep the pH as acidic as possible, with no additions of anything alkaline. So baking soda is obviously out. And then Dutch Process or Dark Cocoa powder is out, too. Apparently, chocolate is sometimes processed with alkali to make it smoother, so don’t add regular chocolate or melted chocolate chips, either. To achieve the chocolate taste, you can really only use natural cocoa powder. It’s easy enough to find, though. Hershey’s cocoa powder—as long as it’s not the Special Dark variety—works perfectly.
1/4 c Lemon Juice: added to the recipe without adjusting anything and it doesn't change the flavor or texture of the layer – just retains a more reddish color!
6 small roasted beets (I roasted them at 350 for 30 min adding 1/2 c. of water to the pan after 10 min)
1/4 cup canola oil
3/4 cup low-fat buttermilk
1 stick unsalted butter, melted and cooled
1 teaspoon almond extract
1 teaspoon vanilla extract
4 large eggs, lightly beaten
2 1/2 cups cake flour
1 1/2 cups raw granulated sugar
1/4 to 3/4 cup unsweetened cocoa powder, depending on your taste (not Dutch processed)
2 teaspoons baking powder
1/2 teaspoon salt
One 8-ounce package reduced-fat
cream cheese, such as Neufchatel
1 1/4 cups confectioners' sugar
1/4 cup reduced-fat sour cream
Zest of 1 orange, reserve some for topping
1/4 cup toasted chopped
pecans
1/4 cup toasted
coconut
For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with liners, or spray with nonstick baking spray.
Add the roasted beets and oil into a blender or food processor. Turn to the highest setting and puree until the mixture becomes a thick liquid. Add the buttermilk, butter, almond extract, vanilla extract and eggs and pulse to combine.
In a separate bowl, whisk the flour, sugar, cocoa, baking powder, baking soda and salt together until well incorporated.
Add the dry mixture to the wet mixture and pulse until there are no lumps and the two are combined. Spoon the batter into the prepared cupcake pan and place into the oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Remove from the oven and cool completely in the pan on a rack.
For the frosting: With an electric mixer on high speed, beat the cream cheese in a medium bowl until very smooth, 2 to 3 minutes. On low speed, beat in the confectioners' sugar, sour cream, and some of the orange zest until blended, 1 to 2 minutes.
Frost each cupcake with about 2 tablespoons of the frosting and garnish with pecans, coconut, and reserved orange zest.
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