Beet Velvet Cupcakes - with cream cheese frosting

Who doesn't like a good cupcake? Well I am sure all the sweet tooth's like me would definitely love them. Red velvet cake or cupcakes have always been eye catching for its vibrant colour. And most of the places use food coloring to achieve that eye catching vibrant red colour. But if you want to go the natural way, this beet red velvet cupcake is the right recipe for you. These beetroot infused red velvet cupcakes are definitely a sweet treat without the nasties.

To get the beautiful red colour naturally from the beets you need something acidic, and that is why we need to use buttermilk in this recipe. These are perfect with silky cream cheese frosting. These Beet red velvet cupcake involves the classic ingredients: flour, eggs, cocoa powder along with 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 best way to achieve that beautiful colour naturally is plenty of red grated beetroots to create the vibrant red color. 

I love these with the classic cream cheese frosting that is the ideal pairing with these beautiful beet red velvet cupcakes. Lets see how to make Beet Red Velvet Cupcakes. These are be stored in airtight container for 4 days and cream cheese frosting can be freezes well. 

Reduce or increase the quantity as per need. You can use Recipe Calculator for exact measurements. 

Step By step images given below for reference: 

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time :45 minutes

Makes: 12 to 14 cupcakes 

See Notes and tips below. Buttermilk recipe also below if you don't have in hand. **

Ingredients: 

BEET RED VELVET CAKE:

• 1 3/4 cups all purpose (plain) flour 
• 1 cup granulated (caster) sugar 
• 2 tablespoons Hershey's Cocoa Powder
• 1 1/2 teaspoon baking powder 
• 1 1/2 cups grated beetroots 
• 75 ml buttermilk (1/3 cup)**
• 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 gm Philadelphia Cream Cheese, softened 

Method: Cupcake 

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

Method: Cream cheese Frosting: 

1. Place butter, half of sugar and vanilla extract in a large bowl. 
2. Using an electric mixer, beat until smooth. 
3. Add remaining sugar and cream cheese. 
4. Beat until just combined.
5. Transfer frosting to a piping bag fitted with a star tip and pipe frosting onto the cupcakes.
6. Alternatively you can also spread the cream cheese frosting onto the cupcake and have them.

Notes: 

• Make sure to measure the ingredients and bake this as all other baked goods
• You can use store bought buttermilk, but if you don't have or cant get hands on one, its very easy to make your own buttermilk at home - into 1 cup of milk, add 2 tbsp of lemon juice or white vinegar. Stir well and set it aside in room temperature for about 30 mins until the milk begins to curdle and becomes acidic. Use the required amount as mentioned in above recipe and rest you can store in fridge for upto 3 days. You can utilize the leftover buttermilk to make pancakes too. 
• I vouch for Hershey's cocoa powder and Philadelphia Cream cheese. You can use any other good brand which is available for you. 
• Make sure the eggs and butter are in room temperature before use.

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Do check out other Cakes & Bakes on the blog.