Indulge Guilt-Free: Decadent & Healthier Red Velvet Beet Cupcakes with Natural Color
These Red Velvet Beet Cupcakes are a revelation – wonderfully fluffy, utterly decadent, and notably healthier than their traditional counterparts! We’ve significantly reduced the amount of artificial red food coloring in this recipe, letting nature’s vibrant hues shine through for a guilt-free treat that doesn’t compromise on classic flavor or texture.
It’s always a thrill when “Mystery Dish” time rolls around! This monthly culinary challenge is something I truly look forward to. Each month, participants receive a curated list of diverse ingredients, and the task is to create something truly delicious using at least two of them. Some months, inspiration strikes immediately, and I know exactly what culinary masterpiece I want to concoct. Other months, however, I find myself in a bit of a creative struggle. This particular month, I have to admit, was definitely one of the latter.
Our esteemed creator for January, Allie from Baking a Moment, put together an intriguing list of ingredients: Champagne, Strawberries, Oranges, Beets, Filet Mignon, Lobster, Cream, Chocolate, Rosewater, and Rice. It’s an undeniably awesome and versatile list, brimming with possibilities for both sweet and savory creations. Yet, despite the rich selection, for some perplexing reason, my culinary muse seemed to be on vacation. I found myself staring at the list, my mind drawing a blank, unable to connect the dots in a way that felt exciting or innovative.
I attempted several dishes, trying different combinations from the list, but each one ended in a disappointing flop. It was quite discouraging to invest time and effort only to produce results that simply didn’t meet my standards. But, as any passionate cook knows, you don’t give up easily. I kept experimenting, determined to conquer the challenge. Then, a breakthrough! I stumbled upon a recipe in The Chew cookbook for a Red Velvet Cake that ingeniously utilized roasted beets to achieve that iconic crimson hue, significantly reducing the need for artificial food coloring. This discovery immediately piqued my interest and set my brain “stewing” with new ideas.
The timing couldn’t have been more perfect. Shortly after my beet revelation, a wonderful birthday package arrived from my sister, Nicole. Inside, among other thoughtful gifts, was a darling light pink cupcake stand. Seeing that elegant stand, a clear vision formed in my mind: Red Velvet Beet Cupcakes! It was the perfect fusion of my newfound inspiration and the desire to create a beautiful, delicious, and healthier treat.
Embracing the Unexpected: Beets as a Natural Red Velvet Dye
Now, I must confess, my relationship with beets has always been a little unconventional. My husband and I are, admittedly, “weirdos” who actually enjoy buying cans of sliced beets and eating them cold, straight from the can. There’s a simple, earthy pleasure in it. However, I’ll be completely honest: I had never purchased a fresh beet before this, let alone attempted to roast one myself. The idea initially felt a bit daunting, but I was committed to this healthier red velvet journey. To my pleasant surprise, roasting fresh beets turned out to be incredibly simple and straightforward! It’s a process that yields a wonderfully tender, sweet beet puree, perfect for integrating into baked goods without any fuss.
My mom has a truly amazing red velvet cake recipe, a cherished family classic. Like most traditional red velvet recipes, it calls for a substantial amount of red food coloring – two ounces, to be precise. That’s a whopping four tablespoons! While her recipe is undeniably delicious, I’ve always been mindful of the large quantity of artificial dye. This Red Velvet Beet Cupcake recipe, however, takes a different, more natural approach. It utilizes only one tablespoon of red food coloring, with the majority of the vibrant color coming naturally from the pureed roasted beets. This significant reduction is a conscious choice, as red food coloring in general has been linked to hyperactivity in children and other potential health concerns. In my opinion, it’s always best to minimize our consumption of artificial additives whenever possible, especially when a natural and equally effective alternative exists.
The Secret’s Out: No Beet Taste, Just Pure Decadence!
Now, I know what you might be thinking: “Beets in cupcakes? Won’t they taste like… beets?” Please, don’t let the inclusion of this humble root vegetable deter you! The beauty of using beets in this recipe is that their earthy flavor completely disappears during the baking process, especially when paired with a luscious cream cheese or vanilla frosting. What you’re left with is a wonderfully moist, tender cupcake with an incredible texture and a beautiful, natural red hue. To prove my point, my mom was visiting last weekend, and I offered her one of these cupcakes without any frosting. She ate it enthusiastically and had absolutely no clue that beets were a secret ingredient! Her surprise and delight were the ultimate testament to how perfectly the beets blend into the red velvet flavor profile, contributing only color and moisture.
With Valentine’s Day just around the corner, these Red Velvet Beet Cupcakes are absolutely perfect for celebrating your loved ones. Don’t you agree that there’s just something undeniably special and awesome about red velvet? The rich, deep red color has long been associated with passion and love, making these naturally vibrant cupcakes the ideal sweet treat for your Valentine. Whether it’s for a romantic dinner, a school party, or simply a gesture of affection, these healthier red velvet cupcakes are sure to impress and delight. They offer all the classic charm and flavor of red velvet, but with the added bonus of natural ingredients and a reduced reliance on artificial dyes, making them a thoughtful and delicious choice.
Baking Tips for Perfect Red Velvet Beet Cupcakes
Creating these delightful cupcakes is a straightforward process, but a few tips can help ensure your success. When roasting the beets, don’t rush it. The goal is fork-tender beets that will blend smoothly into a vibrant puree. Smaller beets will cook faster, so keep an eye on them. For the cupcake batter itself, remember the golden rule of baking: do not overmix! Overmixing develops the gluten in the flour too much, leading to tough cupcakes. Mix until just combined for that perfectly fluffy and moist texture. Filling the cupcake liners about two-thirds full will give you beautifully domed tops without overflow.
The choice of frosting is crucial for red velvet. A classic cream cheese frosting is always a winner, providing a tangy counterpoint to the sweet cake. Alternatively, a rich vanilla buttercream works wonderfully. For a lighter option, consider a sugar-free frosting as I did, to keep in line with the healthier theme. Finishing with a sprinkle of chocolate shavings adds an elegant touch and a lovely textural contrast. These cupcakes are best stored in an airtight container to maintain their freshness and moisture.
So, why not give these Red Velvet Beet Cupcakes a try? They’re a fantastic way to enjoy a beloved classic with a healthy twist, proving that delicious and nutritious can go hand-in-hand. You’ll be surprised at how easy and rewarding it is to incorporate natural ingredients like beets to achieve stunning results. Enjoy the process of baking and the joy of sharing these vibrant, flavorful treats!
Red Velvet Beet Cupcakes
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Ingredients
- 2 large beets
- 1/4 tsp. salt
- 1 Tbsp. olive oil
- 2 1/2 cups all-purpose flour
- 3/4 cup Truvia sweetener or 1 1/2 cups granulated sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 2 Tbsp. unsweetened cocoa powder
- 1/2 cup coconut oil melted
- 3/4 cup low-fat buttermilk
- 2 eggs
- 1 Tbsp. red food coloring
- 1 tsp. white vinegar
- 1 tsp. vanilla extract
- your favorite cream cheese or vanilla frosting recipe
- chocolate shavings
Instructions
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Preheat oven to 400º F. Slice off beet leaves close to the stem and scrub the beets clean. Place each beet on a large square of foil and sprinkle with the salt, olive oil and a splash of water. Wrap each beet loosely with the foil.
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Place foil-wrapped beets on a baking sheet and roast until a knife or fork comes out with ease when inserted into the beet, about 30 minutes or so (smaller beets will cook quicker than large beets so it really depends). Remove the beets and set aside to cool just enough to handle.
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Preheat oven to 350º F. Line two 12-cup muffin tins with paper liners.
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In a large mixing bowl, combine the flour, Truvia (or sugar), baking soda, salt and cocoa powder.
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Peel the cooled beets and place in a blender or food processor. Blend until pureed.
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Add coconut oil, buttermilk, eggs, food coloring, vinegar and vanilla to the beet puree and blend. In two parts, mix the wet ingredients into the dry ingredients, until just combined. Do not over mix. Scoop batter into lined cupcake tins, filling about 2/3 full.
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Bake in preheated oven for 15 – 20 minutes or until a toothpick inserted comes out clean.
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Let cool and then frost with your favorite frosting (I used a store-bought sugar-free kind). Top with chocolate shavings. Enjoy! Keep leftovers in an airtight container.
Notes
If you liked this cupcake recipe, you might like these too:
2-Ingredient Lemon Cupcakes with Lemon Frosting
2-Ingredient Strawberry Cupcakes