I know what you're thinking... beets in a cupcake? But TRUST me you are going to be sold the second you try these. These beetroot cupcakes are basically like a natural red velvet...rich, chocolaty, tender, and exceptionally moist! They have a delicious beet flavor and a beautiful deep red color. These beetroot cupcakes are generously frosted with a beet and chocolate cream cheese frosting. The color alone will make you fall in love with them!
WHY DO YOU BAKE WITH BEETS?
So ask anyone that knows me, I have been obsessed with baking with beets. My family members used to think I was crazy at the sound of "beetroot cupcakes". But do not fault it until you try it. Beets add a lot of moisture to baked goods without extra oil or butter and they add extra sweetness. So basically it is delicious and healthy... a win win! I add them to chocolate mixtures because the chocolate balances out the earthy beet flavor.
THE ORIGINAL RED VELVET
So as weird as this may sound, this is basically just RED VELVET. Some people believe that the original red velvet (before food coloring) was made with beets. Whether this is true or not, I still use it as red velvet because it adds a beautiful, rich, bright but still natural red color to your cupcakes. There is no food coloring in these cupcakes. It is 100% natural! I love knowing I'm not adding any artificial coloring or dyes to my cake!
HOW TO COOK BEETS
Beets take a little while to cook so I recommend cooking them ahead of time before you bake these cupcakes. To cook your beets, bring a pot of water to a boil and then place your beets in. Simply boil your beets for about 30 minutes. To see if your beets are done, stick a knife in the center of one of them and if it feels soft they are ready! Beets are great because you do not need to peel them ahead of time. After they are done cooking let them cool slightly and then peel them with your hands. Cut the stems and tails off and then puree them in your food processor. You can also use canned beets and just skip the hassle of cooking them...either works. But be careful, the red in the beets can stain your fingers and kitchen for a few days!
HEALTHY CUPCAKE RECIPE
So the best part about this recipe is that it's guilt free. Yes it is still a cupcake so it still has sugar and some oil, but overall its pretty healthy. The beets replace some of the oil and butter and it adds so much nutrition, fiber, vitamin c and not to mention it is low in calories... which means an extra cupcake!
HOW TO MAKE THE BATTER
This recipe is simple. The hardest part is boiling the beets but after that its as simple as could be. In a large bowl whisk together all of your wet ingredients and then add your dry ingredients. That is it! One bowl and one whisk! Fill up your cup cake liners and bake!
Lastly, if you try out these Chocolate Beetroot Cupcakes, be sure to leave a comment/rating on how they turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!
Chocolate Beetroot Cupcakes
- ¾ cup vegetable oil
- 2 cups flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 ½ cup sugar
- ½ cup coco powder
- 2 cups pureed cooked beets (about 4 beets)
- 1 teaspoon vanilla
- 1 ½ cup butter
- 8 oz cream cheese
- 5 cups powdered sugar
- ½ cup pureed cooked beets (about one beet)
- ½ cup semi sweet chocolate melted
- In a medium sauce pan, boil all 5 beets. Keep at a light boil for 30 minutes or until the center is soft. Take them out and let them cool. Once cooled peel the skin off with your fingers and cut off the stem and tail of each beet.
- In a food processor puree all 5 beets. Set aside.
- In a large bowl combine your oil, eggs, sugar, 2 cups of your pureed beets, vanilla, and buttermilk. Add your flour, baking powder, salt, and cocoa powder
- Place batter in your cupcake liners filling them to the top (leaving about ¼ inch at the top).
- Bake cupcakes at 350 degrees for 20-25 minutes or until the centers come out dry.
- Let cupcakes cool.
- In the bowl of a stand mixer whisk you butter and cream cheese together on high, until soft and airy.
- Add your powdered sugar and mix on low until combined and soft
- Add your ½ cup of pureed beets and your melted chocolate.
- Whisk until combined.
- You may need to refrigerate the frosting for a few minutes for it to firm up.
- Frost your cupcakes and enjoy!
How smooth does the purée have to be? I’m thinking about texture in the frosting… will you feel the grainy bits?
As smooth as possible! You shouldn't be able to feel any grainy bits.