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  • Beet Red Velvet Cupcakes Recipe

    Uploaded by

    Chris Mohankumar
    29 views1 page
    This recipe makes 24 beet red velvet cupcakes. It calls for scrubbed beets, lemon juice, oil, buttermilk, eggs, flour, sugar, cocoa powder, baking powder, salt, and baking soda to make the cupcakes. The beets are microwaved until tender, then pureed with the lemon juice and wet ingredients. The dry ingredients are whisked into the wet mixture. The batter is scooped into lined muffin tins and baked until a toothpick comes out clean. Meanwhile, cream cheese and butter are beaten until fluffy then powdered sugar and vanilla are added to make the frosting. The cupcakes are frosted and optionally topped with pecans.

    Original Description:

    With raw beetroot

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    This recipe makes 24 beet red velvet cupcakes. It calls for scrubbed beets, lemon juice, oil, buttermilk, eggs, flour, sugar, cocoa powder, baking powder, salt, and baking soda to make the cupcakes. The beets are microwaved until tender, then pureed with the lemon juice and wet ingredients. The dry ingredients are whisked into the wet mixture. The batter is scooped into lined muffin tins and baked until a toothpick comes out clean. Meanwhile, cream cheese and butter are beaten until fluffy then powdered sugar and vanilla are added to make the frosting. The cupcakes are frosted and optionally topped with pecans.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    29 views1 page

    Beet Red Velvet Cupcakes Recipe

    Uploaded by

    Chris Mohankumar
    This recipe makes 24 beet red velvet cupcakes. It calls for scrubbed beets, lemon juice, oil, buttermilk, eggs, flour, sugar, cocoa powder, baking powder, salt, and baking soda to make the cupcakes. The beets are microwaved until tender, then pureed with the lemon juice and wet ingredients. The dry ingredients are whisked into the wet mixture. The batter is scooped into lined muffin tins and baked until a toothpick comes out clean. Meanwhile, cream cheese and butter are beaten until fluffy then powdered sugar and vanilla are added to make the frosting. The cupcakes are frosted and optionally topped with pecans.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Beet Red Velvet Cupcakes Recipe

    By VIRGINIA WILLIS
    Active: 25 mins
    Total: 1 hr 35 mins
    Yield: Makes 24 cupcakes
    Ingredients
    10 ounces red beets, well scrubbed
    2 tablespoons fresh lemon juice (from 1 lemon)
    3/4 cup canola oil
    3/4 cup whole buttermilk
    4 large eggs
    2 1/2 cups all-purpose flour
    1 1/2 cups granulated sugar
    3 tablespoons unsweetened cocoa (not Dutch process)
    2 teaspoons baking powder
    1 teaspoon fine sea salt
    1/2 teaspoon baking soda
    1 (8-oz.) package cream cheese, softened
    1/4 cup unsalted butter, softened
    1 (16-oz.) package powdered sugar
    1 teaspoon vanilla extract
    1 cup chopped toasted pecans (optional)
    Directions
    Step 1
    Preheat oven to 350°F. Wrap beets in parchment paper. Microwave on HIGH until tender, 8 to 10 minutes.
    Cool beets wrapped in paper until just warm to the touch.

    Step 2
    Peel beets, and coarsely chop. Process chopped beets and lemon juice in a food processor until finely
    chopped, stopping to scrape down the sides of the bowl as necessary. Add oil and buttermilk; process until
    smooth. Add eggs; process until completely combined. Whisk together flour, sugar, cocoa, baking powder,
    salt, and baking soda in a large bowl; add beet mixture, and whisk just until combined.

    Step 3
    Line 2 (12-cup) muffin pans with baking liners. Using an ice-cream scoop, a spoon, or a liquid measuring cup,
    fill liners two- thirds full with batter. Bake in preheated oven until a toothpick inserted in center comes out
    clean, 15 to 18 minutes. Cool in pans on wire racks 5 minutes. Remove from pans to racks, and cool
    completely, about 25 minutes.

    Step 4
    Meanwhile, beat cream cheese and butter in the bowl of a stand mixer fitted with paddle attachment or
    with a handheld mixer on medium speed until very smooth. Gradually add powdered sugar, beating on low
    speed until blended and light and fluffy. Beat in vanilla. Spread frosting on cupcakes using an offset spatula.
    Or spoon frosting into a ziplock plastic freezer bag; snip 1 corner of bag to make a small hole, and pipe
    frosting on cupcakes. Sprinkle with pecans, if desired.

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