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.
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
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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