Beet Red Velvet Cupcakes
The use of beet puree gives these cupcakes a natural red color and adds moisture to the batter.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Beet Red Velvet Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and beet puree.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Stir in the red food coloring and vinegar.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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In a bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the whipping cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
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Once the cupcakes are completely cool, frost with the cream cheese frosting. Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 38g13%
- Sugars 26g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
