Natural Beet Red Velvet Cupcakes
Delight in the rich and vibrant flavor of our Natural Beet Red Velvet Cupcakes. At The Sylvia Center, we are dedicated to teaching teens the art of creating delicious desserts using wholesome, natural ingredients. These cupcakes boast a stunning red hue, achieved entirely through the use of uncooked beets, proving that you don't need artificial colorings to make your treats visually appealing. With a buttery, moist texture and a hint of cocoa, these cupcakes are perfect for celebrations, bake sales, or simply enjoying with family and friends. Topped with a creamy, maple-sweetened frosting, these treats are a healthier alternative that maintains the indulgent feel of traditional red velvet. Dive into baking and enjoy the process of creating something deliciously wholesome!
8
Servings
275
Calories
15
Ingredients
Ingredients
beet
1 cup (uncooked, peeled, and diced)
butter
3/4 cup (plus more for greasing the pan)
buttermilk
3/4 cup
lemon
1 (juiced)
almond extract
1 1/2 teaspoons (optional)
vanilla extract
1 1/2 teaspoons
cake flour
2 cups (can substitute with all-purpose flour (APF))
Dutch-processed cocoa powder
3 tablespoons
baking powder
1 1/8 teaspoons
salt
1 teaspoon
baking soda
1/2 teaspoon
granulated sugar
1 3/4 cups
eggs
3
cream cheese
10 ounces (room temperature)
pure maple syrup
1/4 cup
Instructions
1
Preheat the oven to 350°F (175°C) and adjust the oven rack to the center position. Prepare a standard cupcake pan by greasing it with butter and lining it with cupcake liners.
2
In a food processor, combine the diced uncooked beet, buttermilk, lemon juice, and both almond and vanilla extracts. Process until the mixture is completely smooth and set aside.
3
In a separate bowl, sift together the cake flour, Dutch-processed cocoa powder, baking powder, and salt. In another large mixing bowl, beat the granulated sugar and softened butter together until the mixture is creamy and light. Add the eggs one at a time, beating for an additional 30 seconds after each egg is incorporated.
4
Gradually add the flour mixture and beet mixture to the butter and sugar mixture, alternating between the two, starting and ending with the flour mixture. Mix until just combined but do not overmix.
5
Evenly distribute the batter into the prepared cupcake pan, filling each cup about two-thirds full. Bake for 20 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6
Remove the cupcakes from the oven and allow them to cool in the pan for 20 minutes. Afterward, invert the cupcakes onto a wire rack to cool completely.
7
While the cupcakes cool, prepare the frosting by mixing the cream cheese and pure maple syrup together in a bowl until smooth and creamy.
8
Once cooled, use a piping bag or a plastic bag with the corner snipped off to frost each cupcake generously with the cream cheese frosting.
Nutrition Information
12.5g
Fat
35g
Carbs
4.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes these red velvet cupcakes natural?
The red color is achieved entirely through the use of uncooked beets rather than artificial food dyes.
Do I need to cook the beets before adding them to the batter?
No, the recipe calls for one cup of uncooked, peeled, and diced beets.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
Can I substitute cake flour?
Yes, you can substitute cake flour with all-purpose flour (APF) if needed.
How many servings does this recipe yield?
This recipe yields 8 servings.
What is the calorie count per cupcake?
Each serving contains approximately 275 calories.
How long should I bake the cupcakes?
Bake the cupcakes for 20 to 30 minutes until a toothpick comes out clean.
Is the almond extract mandatory?
No, the almond extract is listed as an optional ingredient.
How do I achieve a smooth beet mixture?
Combine the diced beets, buttermilk, lemon juice, and extracts in a food processor and process until completely smooth.
What type of cocoa powder should be used?
The recipe specifies 3 tablespoons of Dutch-processed cocoa powder.
What are the ingredients for the frosting?
The frosting is made from 10 ounces of room temperature cream cheese and 1/4 cup of pure maple syrup.
How should the butter and sugar be mixed?
They should be beaten together until the mixture is creamy and light.
How many eggs are required?
The recipe requires 3 eggs, added one at a time.
How much fat is in one serving?
There is approximately 12.5g of fat per serving.
What is the carbohydrate content per serving?
There are 35g of carbohydrates per serving.
How much protein does one cupcake provide?
Each cupcake provides about 4.5g of protein.
How long should the cupcakes cool in the pan?
Allow the cupcakes to cool in the pan for 20 minutes before inverting them onto a wire rack.
Where should the oven rack be positioned?
The oven rack should be adjusted to the center position.
How full should I fill the cupcake liners?
Fill each cup about two-thirds full with the batter.
What is the purpose of adding lemon juice?
Lemon juice helps preserve the bright red color of the beets during the baking process.
How do I frost the cupcakes without a piping bag?
You can use a plastic bag with the corner snipped off to generously frost each cupcake.
Can I use granulated sugar in the frosting?
This specific recipe uses pure maple syrup as a natural sweetener for the cream cheese frosting.
What is the total number of ingredients used?
There are 15 ingredients in total for this recipe.
Is there baking soda in this recipe?
Yes, the recipe includes 1/2 teaspoon of baking soda.
How much salt is needed?
The recipe calls for 1 teaspoon of salt.
Is buttermilk necessary?
Yes, 3/4 cup of buttermilk is used to provide moisture and acidity to the batter.
Should I sift the dry ingredients?
Yes, the instructions recommend sifting together the flour, cocoa powder, baking powder, and salt.
Who developed this recipe?
The recipe was developed by The Sylvia Center to teach wholesome baking techniques.
How do I know when to stop mixing the batter?
Mix until just combined; do not overmix to ensure a moist texture.
How much butter is used in the batter?
The batter uses 3/4 cup of butter, plus a little extra for greasing the pan.