Velvety Beetroot Cupcakes
These Velvety Beetroot Cupcakes offer a delightful twist on the classic red velvet, utilizing natural beetroot for a vibrant hue and subtle sweetness. Perfect for any occasion, they bring together earthy flavors and a moist, fluffy texture that will captivate both your eyes and palate.
Prep time: 15 minutesCook time: 20 minutesServes: 12
Ingredients
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup pureed beetroot
1/2 cup buttermilk
1/4 cup unsalted butter, melted
1 large egg
1 tsp vanilla extract
1/2 tsp white vinegar
1/4 cup cream cheese, softened
1/4 cup powdered sugar
1/4 tsp vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, mix the beetroot puree, buttermilk, melted butter, egg, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Stir in the white vinegar and mix until the batter is smooth and slightly thick.
6. Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
9. In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
10. Frost the cooled cupcakes with the cream cheese mixture and serve.
Storage
Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat cupcakes in the microwave for 10-15 seconds on medium heat if desired.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.