1/27/2017
Beets Red Velvet Cupcakes
(cupcakes)
3/4 cup boiled beets
1/3 cup oil
1 1/4 cups sugar
1 1/2 t vanilla extract
1 1/4 cups flour
1/4 t salt
1 1/2 T natural cocoa powder (not Dutch processed)
1 1/2 t baking powder
1 cup almond milk
(icing)
1/4 cup butter
8 oz. cream cheese
1~1 1/2 cups icing sugar
a splash of vanilla extract
>how to make<
(cupcakes)
3/4 cup boiled beets
1/3 cup oil
1 1/4 cups sugar
1 1/2 t vanilla extract
1 1/4 cups flour
1/4 t salt
1 1/2 T natural cocoa powder (not Dutch processed)
1 1/2 t baking powder
1 cup almond milk
(icing)
1/4 cup butter
8 oz. cream cheese
1~1 1/2 cups icing sugar
a splash of vanilla extract
>how to make<
*Preheat oven to 350 degrees.
*Mix the beet and oil until incorporated.
*Add sugar, vanilla extract.
*In a bowl, sift together flour, cocoa powder, salt, and baking powder.
*Alternate adding the flour mixture and milk until incorporated into the batter.
*Divide among cupcake liners, filling them 3/4 full, and bake for 15~20 minutes (for mini cupcakes) and 20~25 minutes (for regular sized cupcakes) until a cake tester or toothpick comes out clean when poked in the middle.
*To make the cream cheese icing, whip together all ingredients (add the icing sugar 1/2 cup at a time until it reaches your desired consistency).
*Pipe onto cupcakes as desired.(The beetroot may discolor the frosting if left for too long.)
*Keep the cupcakes in the fridge and let sit at room temperature at least 30 minutes before serving.
-makes 24 mini cupcakes and 3 regular sized cupcakes, or 12~14 regular sized cupcakes-
Note: I learned this recipe was adapted from "My Diverse Kitchen".
Labels: Beets Red Velvet Cupcakes recipe, cupcake recipe, Red velvet cupcake recipe
