30 minutes ago
Thursday, March 23, 2017
Truth be told: I never eat red velvet cake because I know it's made with red dye #2.
(How do you think they get that pretty red color?).
Well, here is a much better way to get your red on.
Use pureed beets!
Years back I made a delicious chocolate beetroot cake, and everyone loved it.
Beets and chocolate go well together for some odd reason.
Don't skip the cream cheese icing here, it is perfection on these cupcakes.
I cut the frosting recipe in half to just use a little dollop on top of each cupcake, but next time I would make the whole recipe....it was that good.
Red Velvet Cupcakes w/ Beets (adapted from Southern Living):
10 ounces red beets, well scrubbed (I used 2 large roasted beets)
2 tablespoons fresh lemon juice
3/4 cup canola or vegetable oil
3/4 cup whole buttermilk
4 large eggs
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa (not Dutch process)
2 teaspoons baking powder
1 teaspoon fine sea salt
1/2 teaspoon baking soda
1 (8-oz.) package cream cheese, softened
1/4 cup unsalted butter, softened
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract
1 cup chopped toasted pecans (optional)
The original recipe wants you to microwave the beets wrapped in parchment paper for 10 minutes......I had leftover roasted beets, so I used roasted red beets instead.....I think you could use any cooked beets.
Puree the beets in a food processor until smooth. Add in the lemon juice and the rest of the ingredients to form a batter.
If you are using regular muffin tins, then the recipe makes 18-24 cupcakes. Since I always use those fancy big paper liners, I got 12 big cupcakes.
Using an ice cream scoop, pour the batter in 2/3 to the top of the liner.
Bake the cupcakes 15-18 minutes for small cupcakes, 25-30 for bigger ones.
Let cool on a cooling rack.
Make the frosting by beating the softened butter with the cream cheese, vanilla and powdered sugar (I used an electric mixer).
Make sure the cupcakes are completely cooled before frosting.
Spread some cream cheese frosting on each cupcake and some toasted pecan pieces.
These were delicious! I kept them in the fridge for freshness.