April 8, 2018
I can't remember the last time I had red velvet cupcakes, so for my birthday this year, I decided to make some. I just couldn't stomach the thought of eating red food dye (gross!) and the natural food dyes found in the store didn't give my cupcakes the desired color. So instead, I decided to make these cupcakes red by using ground up beets. The beets not only add color, but they also add antioxidants and moisture to these already delicious cupcakes. Enjoy!
NOTE: I haven't tried this recipe with canned beets, but I suspect they would work well and would cut out a lot of the extra effort.
1 hr 5 mins
Red Velvet Cupcakes
Cream Cheese Frosting
Prepare beets (or use canned beets)
Prepare cupcake batter
Return the standing mixer bowl to the mixer, and change to the paddle attachment. Add butter and sugar and beat on high speed for about 2 minutes, then add oil, egg yolks and vanilla and continue to mix until well combined, then add vinegar and 1 cup of beet mixture (more until desired color is reached) and continue to mix for another minute. (The beets will add moisture and sweetness and are relatively tasteless in the finished product).
Prepare cream cheese frosting
If you decide to omit beets and use food dye instead, simply add about 2-4 Tbsp of red food coloring to batter (before folding in egg whites). Please note you'll only make about 14 cupcakes instead of 18.
This site uses Akismet to reduce spam. Learn how your comment data is processed.