Recipe | Beet Velvet Cupcakes
January 25, 2014
I wanted to make red velvet cupcakes but didn't want to use red food coloring, so I came across a recipe for natural colored cupcakes using beets. When I told B about this, he exclaimed "Beets?!", then after he tried one: "Hey, it doesn't taste like beets, that's pretty cool!" These don't taste like beets, nor do they exactly taste like red velvet, but they are still pretty good! Moist and fluffy, on the dense side. It was a bit sticky at first, but with the cream cheese frosting it's barely noticeable, and even better after two days. I'm quite happy with my first attempt. It was fun to make and the bright color is fantastic.
When mixing the wet and dry ingredients together, you get a smooth batter with an intense purple beet color. I also realized this recipe doesn't call for eggs. After baking, the cupcakes come out nice and red.
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Beet Velvet Cupcakes
Recipe adapted from here
Makes 11-12 regular size cupcakes
Ingredients
- 3/4 cup freshly puréed beets (boiled until tender, then puréed) - approx 1 beet
- 1/3 cup oil (I used corn)
- 1 1/4 cup sugar
- 1 1/4 cup flour
- 1/4 tsp salt
- 1 1/2 tbsp cocoa powder (I used dutch processed, but recommended to use natural)
- 1 1/2 tsp baking powder
- 1 cup milk (I used 1%)
Directions
- Preheat oven to 350F.
- Mix the beet purée and oil until incorporated.
- Add sugar and mix.
- In a bowl, sift together flour, cocoa powder, salt, and baking powder.
- Alternate adding the flour mixture and milk until incorporated into the batter.
- Divide among cupcake liners, filling them 3/4 full, and bake for 22-25 minutes toothpick comes out clean when poked in the middle.
Makes 1 cup
- 1/2 cup cream cheese, room temperature
- 1/4 cup unsalted butter, cut into pieces, room temperature
- 1/2 cup confectioners' sugar
Directions
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth.
Notes
- Cake was sticky (why?) but better the next day(s); less sticky on second attempt
- Can use less sugar next time
- Remember to beat the frosting till smooth to get rid of all the cream cheese/butter clumps
- Cream cheese taste is a bit overpowering, can use less next time
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