
My friend Jamie had a big birthday last week, so we celebrated in style. She loves red velvet cupcakes (she is from the South after all), but I don't really like the idea of adding red food dye, and the natural food coloring available at Whole Foods was prohibitively expensive. I love using beets in baked goods, so I went ahead and made this version of red velvet cupcakes, minus the food coloring, and with the addition of 1/3 cup cooked and pureed...