While handmade cards are certainly a perk, perhaps the most delicious part of Valentine’s Day is the tasty treats. These cupcakes boast the holiday’s prime hue while keeping icky food dyes at bay, leaning instead on natural food coloring from beets. Bonus? Beets are nutritional superstars, packing in beta-carotene (hello, immunity boost!) and other vitamins and minerals, like folic acid and bone-building manganese. Top with fresh whipped cream and enjoy.

Directions

1. Preheat oven to 350°F. Line two 24-cup mini muffin pans with paper liners. and set aside.

2. Measure flour, cocoa powder, baking powder, baking soda, and sea salt into a medium bowl. Whisk until combined, then set aside.

3. In a large mixing bowl, beat the sugar and butter until light and fluffy. Crack eggs into a separate small bowl, then add to butter mixture, beating until fully incorporated. Set aside.

4. In a medium bowl, combine beet purée, milk, cider vinegar, and honey, whisking to blend well. Slowly add to the butter mixture, stirring until just incorporated.

5. Slowly add the four mixture to the butter and beet mixture. Stir into batter using a rubber spatula until all ingredients have been fully incorporated.

6. Scoop batter into prepared pans, until each cup is about ¾ full. Place cupcakes in the oven, baking for 20 to 25 minutes, or until a toothpick placed through the center comes out clean.

7. While cupcakes are baking, start preparing the homemade whipped cream. First, measure the heavy whipping cream and confectioners’ sugar into a medium bowl and beat with an electric hand mixer until stiff peaks form. It takes 3-4 minutes for the whipped batter to form.

8. Allow cupcakes to cool completely before using a spatula or pastry decorator with piping tips to spread on the whipped cream.