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In the Kitchen with ROOT: Rust ‘n’ ROOT Cupcakes

ROOT + dessert. I am in love.

Our good friend at Foodaphilia, E, has crafted up a cupcake recipe using ROOT in a Red Velvet cake with the traditional cream cheese frosting.

Watch E relive her childhood and learn how to make these tasty treats!

In The Kitchen With ROOT – Rust ‘n’ ROOT cupcakes from Art In The Age on Vimeo.

 

Rust ‘n’ ROOT Cake or Cupcake

2 1/2 cups all purpose flour
1 1/2 cups white sugar
1 tsp baking soda
1 tsp salt
2 Tbsp cocoa powder
1 cup vegetable oil
1 cup buttermilk
2 eggs
2 Tbsp red food coloring
1 tsp white vinegar
1 tsp vanilla extract
4 Tbsp ROOT liqueur

Mix all dry ingredients, including sugar, in a large bowl with a wire whisk to remove lumps. Mix all wet ingredients in a medium bowl or a large measuring cup.

 

Add wet ingredients to the bowl of dry ingredients and whisk until just blended.

 

If using cupcake pans, make sure you line them with paper muffin cups. This recipe makes enough batter to fill 24 muffin cups or 72 mini muffin cups or 2 9-inch cake pans. Bake at 350 degrees for 25 minutes, 20 minutes or 45 minutes respectively.

 

 

Her homestyle, delicious eats can be had at A Full Plate Cafe in Liberties Walk. I ventured there for the first time the other day with wine in hand (its BYO!) and had an amazing meal.  Definately one of my favorite spots. I hope E has more ROOT baking up her sleeves.