Not your grandma’s red velvet cake – Beet red velvet cupcakes



Underneath the eyeball candies are mini red velvet cupcakes. Not the traditional red velvet of gallons of red food coloring but instead a concoction I experimented with some time back in order to make these healthier and perhaps a bit less toxic. I have had my share of beet-related mishaps – mostly because I cannot seem to apply myself when it comes to the complexities of an electric juicer (and thus spray beet juice across the kitchen before realizing the pitcher is not securely under the spout). Beets make cake batter genuinely and naturally red. Beets do the same with kitchen floors and countertops – be careful.

I was sorry when I delivered these to my office – a colleague got excited, exclaiming how she loves red velvet, but I had to deflate her enthusiasm, announcing that in fact these are beet cupcakes and probably not at all what she was used to/looking forward to.

(Beet) Red velvet cupcakes
3/4 to 1 cup of beet pulp
1 tablespoon lemon juice
1 1/2 teaspoons rice vinegar
1 cup sugar
1/2 cup butter, softened
3/4 teaspoon vanilla
3/4 teaspoon salt (if using unsalted butter)
3/4 teaspoon baking powder
1 1/4 cup flour
2 eggs
1/2 cup buttermilk
1 tablespoon cocoa (unprocessed, natural cocoa powder)

(To make the beet puree, I used a juicer. I peeled four or five beets, threw those into the juicer, which separates juice from pulp. I used the resulting 1 cup of beet pulp and then used some of the beet juice to achieve the right level of liquid – I did not measure this, so it might be a trial and error process for others who attempt this.)

Preheat oven to 350F/175C.

Mix the beet pulp, lemon juice, rice vinegar together.

In a mixing bowl, cream the butter and sugar, add the eggs, then the vanilla. Add the beet puree mixture.

Sift together dry ingredients (flour, salt, baking powder, cocoa) and mix the dry mixture into the butter-beet mixture alternately with the buttermilk. If the batter is really thick, you can add a bit of the beet juice from the juicing process. You do not want this batter to be too thin, however.

Bake for about 20 to 25 minutes in lined cupcake pans. A toothpick inserted in center of the cupcakes should come out clean. Cool in pan on rack for two or three minutes before removing the cupcakes from the pan and allowing them to cool completely on racks.

Frost with cream cheese frosting.