High Voltage Cupcakes

For the batter:
Preheat oven to 350°F and line 2 cupcake pans with red foil liners (24 total). Sift cake flour, baking soda, baking powder, salt and cocoa powder in a bowl, and set aside. In a stand mixer fitted with the paddle attachment, cream the butter and sugar together very well, until the mixture is pale yellow, about 3-4 minutes. Add the egg, and incorporate well, scraping down the sides of the bowl. Divide the flour mixture into thirds, and halve the pureed beets (see note below). To the butter and sugar mixture, alternate adding the flour mixture and beets, incorporating well after each addition. Fill the cupcake liners ¾ of the way up with the batter, and place in the oven for about 20 minutes, until an inserted toothpick comes out clean. Let rest for 5 minutes before removing cupcakes to a wire rack. Let cool completely before icing.

For the icing:
Cream the butter and cheese together until well incorporated, and add in the powdered sugar. Mix gently to begin with, then increase the speed, mixing until the butter and sugar stick together. Add in lemon zest, food coloring, and 1 teaspoon of lemon juice, and mix well. Add in more lemon juice gradually until you get your desired icing consistency.

To get the black striped effect, place 4 drops of black food coloring inside the piping bag about midway down, letting it run down the sides of the bag towards the tip. Add in the icing, and pipe onto cooled cupcakes. Top with edible gold dust, and enjoy!

Note: To roast beets, preheat the oven to 400°F. Wrap each beet individually in foil, and roast for about 1 hour and 10 minutes. Let cool, then peel off the skin. Puree in a food processor until smooth. It should be the consistency of applesauce. You’ll need about 3 beets a little smaller than the size of a baseball.