If you're looking for a cupcake that's both vibrant and velvety, these beetroot-infused treats are your answer. With a hint of cocoa and a luscious cream cheese frosting, they bring a unique twist to the classic cupcake.
The star here is the beetroot puree, which adds moisture and a beautiful hue. Buttermilk contributes to a tender crumb with its acidity, working alongside the baking soda and vinegar for lift. Cocoa powder pairs with the beetroot to give a rich, chocolatey flavor without overpowering it. The cream cheese frosting adds a tangy contrast, complementing the earthiness of the beets.
For a delightful pairing, serve these cupcakes with a scoop of vanilla ice cream on the side. The contrast between the earthy cupcakes and the creamy ice cream is divine. They also make a great afternoon treat with a cup of Earl Grey tea.
Start by preheating your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures the cupcakes don't stick and makes for easy cleanup.
In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. This step evenly distributes the leavening agents, ensuring an even rise.
In a separate bowl, combine the wet ingredients: beetroot puree, buttermilk, melted butter, egg, and vanilla extract. Whisk these until they're well blended, creating a homogenous mixture.
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Overmixing can lead to dense cupcakes, so stop as soon as there's no visible flour.
Stir in the white vinegar. This will react with the baking soda to help the cupcakes rise. The batter should be smooth and slightly thick.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.
Bake for 18-20 minutes. You'll know they're done when a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes cool, beat the cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth and creamy. This frosting is easy to spread and will complement the cupcake's flavors beautifully.
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