Method

Steam carrots until soft, about 8–10 minutes. In blender, purée carrots and set aside.

Preheat oven to 350°F. Line muffin pan with cupcake papers.

In a medium bowl, blend together flour, wheat germ, baking soda, sugar, and cacao powder.

In separate large mixing bowl, blend together oil, eggs, buttermilk, vanilla, carrot purée, and vinegar with a hand-held mixer. Add the dry ingredients to the wet and blend at a slow speed until well blended. Add beet powder and continue to mix with hand-held mixer until well blended.

Spoon batter into cupcake papers a little less than halfway full.

Bake for about 20 minutes, until fork inserted into the center of a cupcake comes out clean.

Let cool.

To make the frosting, in a mixing bowl, combine cream cheese with sugar and, with mixer, blend to a smooth consistency. Add vanilla, butter, and mint extract (if using), and continue to blend with the mixer until smooth. Frost cupcakes after they have cooled slightly. NOTE: I like to pipe my frosting through a bag with the tip cut off, so I can swirl the frosting on very easily, and it looks pretty, too!

Makes 15–18 cupcakes

We had a gratitude birthday party for Lotus, and these cupcakes were on her list of what she wanted to serve her friends. The party was to let her friends know that she appreciates them and thinks about everything she is grateful for, as we honored her on her special day. You will love these!

Cook’s Note: Although there are many natural food dyes on the market, and they are mostly made up of fruits and vegetables, the best thing to obtain a deep, rich, red velvet color is beet powder. (See resources section for where to buy.)

Reprinted with permission from The Organic Family Cookbook, by Anni Daulter, Published by Sellers Publishing
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