How To Bake Beetroot Red Velvet Cupcakes

Ingredients:

For the Cupcakes:

• 1 medium beetroot (about 150g), cooked and pureed
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon red food coloring (or more as needed)

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Beetroot Puree:
   • Wash the beetroot and trim off the ends. Wrap it in aluminum foil and roast it in a preheated oven at 200°C (400°F) for about 45-60 minutes, or until tender. Alternatively, you can boil or steam the beetroot until soft.
   • Once cooked, let the beetroot cool, then peel and puree it in a blender or food processor until smooth. Set aside.
2. Preheat the Oven and Prepare the Cupcake Pans:
   • Preheat your oven to 180°C (350°F). Line a cupcake pan with paper liners.
3. Make the Cupcake Batter:
   • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
   • In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Beat in the eggs, one at a time, followed by the vanilla extract.
   • Mix in the beetroot puree until well combined.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
   • Stir in the red food coloring until the desired color is achieved.
4. Fill the Cupcake Liners and Bake:
   • Divide the cupcake batter evenly among the prepared cupcake liners, filling each about two-thirds full.
   • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
   • Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
5. Make the Cream Cheese Frosting:
   • In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
   • Gradually add the powdered sugar, beating until smooth and fluffy.
   • Mix in the vanilla extract until well combined.
6. Frost the Cupcakes:
   • Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or offset spatula.
7. Serve:
   • Optionally, garnish the cupcakes with sprinkles or grated chocolate.
   • Enjoy your delicious red velvet and beetroot cupcakes!

These cupcakes are moist, flavorful, and have a beautiful natural red color from the beetroot. The cream cheese frosting adds a creamy and tangy finish, making them a perfect treat for any occasion.