Best Red Velvet Beet Cupcakes Recipes

Beet Red Velvet Cupcakes image

Provided by Thesylviacenter

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup beet, uncooked, peeled and diced
3/4 cup butter, plus more for greasing pan
3/4 cup buttermilk
1 lemon, juiced
1 1/2 teaspoons almond extract (optional)
1 1/2 teaspoons vanilla extract
2 cups cake flour, sub with APF
3 tablespoons Dutch-processed cocoa powder
1 1/8 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups granulated sugar
3 eggs

Steps:

Preheat oven to 350º F and position a rack in the center of the oven. Prepare cupcake pan and line with cupcake liners.
Add the uncooked beet, buttermilk, lemon juice, and extracts to a food processor fitted with the steel blade and process until very smooth.
Sift the cake flour, cocoa powder, baking powder, and salt together in a bowl. Beat the sugar, and butter together in a large bowl until creamy, then add the eggs one at a time, mixing for 30 seconds after each addition.
Alternate adding the flour mixture and beet mixture to the bowl, beginning and ending with the flour mixture. Divide between the cups and bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes.
Cool the cupcakes on a rack for 20 minutes then invert onto the rack to cool completely. Once cupcakes are cool, snip off the tip of the plastic bag and squeeze out icing onto the cupcakes.
FROSTING.
10 ounces of cream cheese (such as Philadelphia), room temperature.
¼ cup of pure maple syrup.

Nutrition Facts : Calories 500.6, Fat 19.9, SaturatedFat 11.9, Cholesterol 116.4, Sodium 641.2, Carbohydrate 75.9, Fiber 1.9, Sugar 47, Protein 6.9

Red Velvet Beet Cupcakes image

Provided by Catherine Cappiello Pappas @LadyGourmet

Categories Cakes

Number Of Ingredients 13

- 3-4 medium beet roots
- 1 cup sour milk or buttermilk
- 2 cups self-rising flour
- 2 tablespoons cornstarch
- ¼ cup cocoa powder
- 1¾ cup white sugar
- 3 eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- for sweet cream cheese frosting:
- 4 oz. cream cheese
- 2 cups confectioner's sugar
- 2-3 tablespoons evaporated milk

Steps:

Preheat oven to 350 degrees F. and grease or line a cupcake pan. Wrap beet roots in aluminum foil and bake for about 45 minutes or until beets are soft enough for a knife to slide easily through. Let cool, then peel. In a food processor, pulse beets. Add sour milk and blend until smooth. In a large bowl, sift together flour, cornstarch and cocoa powder. Set aside. In a separate bowl, whisk together sugar, eggs, oil and vanilla. Alternate adding flour mixture and beet puree to the wet ingredients. Fold each addition with a spatula, beginning and ending with the flour mixture, until you have a smooth batter. Fill each cupcake pan and bake for about 20 minutes or until the cake tester comes out clean. Remove the cupcakes and transfer to a cooling rack. Let cool completely. In the bowl of your standmixer with the whisk attachment, beat cream cheese until smooth. Add sugar, ¼ cup at a time. Add evaporated milk one tablespoon at a time until a smooth, thick frosting comes together. Top each cupcake with frosting. Refrigerate before serving.