Beet Red Velvet Cupcakes | Video

Beet red velvet cupcakes. Beetroot infused red velvet cupcakes for a sweet treat without the nasties. Finish with silky cream cheese frosting and sprinkle with cake crumbs to create a showstopper.

Making the best red velvet cake surely involves the classic ingredients: flour, eggs, cocoa powder, buttermilk and white vinegar. But the one amazing ingredient that makes it stand out of the crowd is that eye catching deep red color. And the two best ways to achieve that beautiful colour? The artificial red food color and the very natural red beetroots.

If you want to go the natural way, this beet red velvet cupcake is the right recipe for you. The most challenging part of making red velvet cake with natural beets is preserving that beautiful red color while baking. And that means, you’ll need a very acidic batter to create the perfect color. So, I’ve made a few additions to the classic recipe to achieve that vibrant red color.

The ingredients

This cupcake recipe requires all the classic ingredients used to make red velvet cake – eggs, flour, cocoa powder, buttermilk, white vinegar and sugar. While baking soda is a must ingredient in the classic recipe, you have to replace it with baking powder in this recipe. Again, you’ll also need plenty of red grated beetroots to create the beautiful red color.

For the frosting, we’ll go with the classic cream cheese frosting that makes the ideal pairing with these beautiful beet red velvet cupcakes. I really love the beautiful contrast of red and white, and yes, you’ve another reason to make this cupcake.

How to make beet red velvet cupcake

You’ll need to start with sifting the dry ingredients – flour, sugar and baking powder – into a large bowl. The grated beetroots are processed into a smooth paste along with ——-. Finally, add in eggs and softened butter, and give it a quick whizz.

Now this red purée goes into the bowl of dry ingredients. Fold in gently to create that red magic. Now, the final step. The red batter goes into the cupcake tin and straight into the oven. Cool! When the beautiful red cupcakes come out of the oven, let them cool completely before frosting.

The classic cream cheese frosting

The velvety cream cheese is combined with butter, sugar and a hint of vanilla essence to the best frosting ever. It’s finger-licking good. Now all you need to do is bring in your creative ideas to frost the cupcakes anyway you like. And don’t forget to sprinkle a little red crumbs on the frosting. It’s all about that beautiful contrast of colors.

How pretty are these beet red velvet cupcakes!

 

More cupcake recipes:

• Gulab Jamun Cupcakes
• Vanilla Cupcakes
• Carrot Patch Cupcakes
• The Best Chocolate Cupcakes Recipe
• Jalebi Cupcake

Yield: 12 cupcakes

Beet Red Velvet Cake | Video

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Red velvet cupcakes infused with the natural color of beets

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

Beet red velvet cake:

• 1 3/4 cups all purpose (plain) flour
• 1 cup granulated (caster) sugar
• 2 tablespoons natural cocoa powder
• 1 1/2 teaspoon baking powder
• 1 1/2 cups grated beetroots
• 75 ml buttermilk
• 1 tablespoon distilled white vinegar
• 1 1/2 teaspoon vanilla extract
• 2 eggs, at room temperature
• 100 g unsalted butter, softened

Cream cheese frosting:

• 70 g unsalted butter, softened
• 1 1/4 cups powdered (icing) sugar
• 1 teaspoon vanilla extract
• 250 g cream cheese, softened

Instructions

Beet red velvet cake:

1. Preheat oven to 180 C / 350 F. Line a 12-hole muffin tin with cupcake liners.Sift flour, sugar, cocoa powder and baking powder into a large bowl. Set aside.
2. Place grated beetroots, buttermilk, white vinegar and vanilla extract in a food processor. Process until smooth. Add butter and eggs. Process until just combined.Add beetroot mixture into the flour mixture. Fold in gently.
3. Fill each hole in the muffin tin with 1/4 cup batter. Bake for 20-25 minutes or until a skewer inserted into the middle of the cupcakes come out clean. Transfer onto a wire rack to cool completely.

Cream cheese frosting:

1. Place butter, half of sugar and vanilla extract in a large bowl. Using an electric mixer, beat until smooth. Add remaining sugar and cream cheese. Beat until just combined.
2. Transfer frosting to a piping bag fitted with a star tip. Pipe frosting onto the cupcakes.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 205Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 6gCholesterol 83mgSodium 169mgCarbohydrates 4gFiber 1gSugar 3gProtein 3g

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