Imagine a dessert that's not just decadently delicious but also secretly nutritious! These Red Velvet Beet Cupcakes are the ultimate culinary magic trick that transforms an ordinary vegetable into an extraordinary treat. With a rich, velvety texture and a gorgeous deep red color, these cupcakes will have everyone asking, "What's your secret ingredient?" Prepare to revolutionize your baking game and surprise your taste buds with a dessert that's as healthy as it is heavenly!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pureed cooked beets
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or lightly grease the cups.
- In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This helps to combine the dry ingredients evenly and aerates the flour for a lighter cupcake.
- In a large mixing bowl, combine the pureed cooked beets, sugar, and vegetable oil. Whisk them together until well blended and smooth.
- Add the eggs, vanilla extract, and white vinegar to the beet mixture. Whisk again until all the wet ingredients are thoroughly combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon. Mix until just combined, being careful not to overmix. The batter should be smooth and slightly thick.
- Using a ladle or a large spoon, divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
- Once the cupcakes are completely cool, you can frost them with your favorite cream cheese frosting or any frosting of your choice. Enjoy your delicious Red Velvet Beet Cupcakes!
Tips
- Use freshly cooked and pureed beets for the most vibrant color and natural sweetness.
- Sift your dry ingredients to ensure a smooth, lump-free batter and lighter cupcake texture.
- Don't overmix the batter - mix just until ingredients are combined to keep cupcakes tender.
- Check cupcakes a few minutes before the recommended baking time to prevent overbaking.
- Let cupcakes cool completely before frosting to prevent the cream cheese frosting from melting.
- For an extra flavor boost, try adding a pinch of cinnamon or espresso powder to the dry ingredients.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: g
Cholesterol: 40mg
