Yesterday, as the temperature plummeted and the wind whipped in Columbus, I boarded a plane for New York City. My destination was a swanky culinary loft in Soho to attend a cooking demonstration with Food Network cutie David Lieberman. And to multiply the fun factor, I was bringing my baby sister as my plus 1 and meeting my NYC Moms Blog friends Jennifer Perrillo and Amy Oztan.
I basically danced with glee all the way through the Columbus Airport.
Even with the ferocious wind gusts, our plane was only delayed an hour and I arrived at the loft right on time.
The event was sponsored by Del Monte and tied in nicely with Dave Lieberman’s new book The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them.
I was hanging out with the lovely Vera Sweeney and her husband, Tim, from I’m Not Obsessed, plying her with 1,001 questions about Tiger Woods, Tom Cruise, and Katie Holmes when Dave Lieberman started walking around. He was such a nice and approachable guy that I almost didn’t recognize him. He came right over and chatted with us and once again, I was surprised by how down to earth TV celebrities can be.
For the cupcakes
- 1 1/2 14.5 oz can of fresh cut beets, thoroughly drained
- 2 sticks of unsalted butter, melted
- 1/2 cups of vegetable oil
- 2 1/2 cups of granulated sugar
- 3 eggs
- 1/2 cup of warm water
- 1 1/2 cups of all-purpose flour
- 3/4 cups of sweetened cocoa
- 2 teaspoons of baking powder
- 1/2 teaspoon salt
- Approximately 1/2 a 14.5 oz can of beets, thoroughly drained and mashed
- 2 sticks of unsalted butter
- 1 pound of confectioner’s sugar
- Preheat the oven to 325 degrees Fahrenheit.
- In a small bowl, mash the drained can of beets finely with a potato masher and set aside. (You could also use a food processor)
- In a large mixing bowl, whisk together the melted butter, granulated sugar, oil, eggs, and water. In a separate bowl, whisk together the dry ingredients until thoroughly combined. Gradually mix the dry ingredients into the wet. Fold in the mashed beets and mix well.
- Pour the batter into cupcake cups. Bake about 70 minutes, until set but moist. Let cool on cooling rack.
- Mash the 1/2 can of beets finely with a potato masher.
- Melt 1 stick of butter in a saucepan and add the mashed beets. Simmer on very low heat for 5 minutes.
- Meanwhile, cream the second stick of butter with a mixer in a bowl. Mix in the melted butter and beet mixture until fully incorporated. Gradually beat in the confectioner’s sugar.
*A very grateful thank you to Bobby Marro Photography for these gorgeous pictures. I lugged my big camera through airport security, but forgot my memory card in Ohio.