Beet Red Velvet Cake | Video
Red velvet cupcakes infused with the natural color of beets
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Servings cupcakes
Ingredients
Beet red velvet cake:
- 1 ¾ cups all purpose flour plain flour
- 1 cup granulated sugar caster sugar
- 2 tablespoons natural cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ cups grated beetroots
- 75 ml buttermilk
- 1 tablespoon distilled white vinegar
- 1 ½ teaspoon vanilla extract
- 2 eggs at room temperature
- 100 g unsalted butter softened
Cream cheese frosting:
- 70 g unsalted butter softened
- 1 ¼ cups powdered icing sugar
- 1 teaspoon vanilla extract
- 250 g cream cheese softened
Instructions
Beet red velvet cake:
- 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.
- 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.
- Fill each hole in the muffin tin with ¼ 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:
- 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.
- Transfer frosting to a piping bag fitted with a star tip. Pipe frosting onto the cupcakes.
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Nutrition
Serving: 1g | Calories: 205kcal | Carbohydrates: 4g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Cholesterol: 83mg | Sodium: 169mg | Fiber: 1g | Sugar: 3g