Beet Red Velvet Cupcakes

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20 min
25 min
Beet Red Velvet Cupcakes

Time for high tea ladies.

Original recipe here.


- 1 3/4 cups all purpose (plain) flour

- 1 cup granulated (caster) sugar

- 2 tablespoons natural cocoa powder

- 1 1/2 teaspoon baking powder

- 1 1/2 cups grated beetroots

- 75 ml buttermilk

- 1 tablespoon distilled white vinegar

- 1 1/2 teaspoon vanilla extract

- 2 eggs, at room temperature

- 100 g unsalted butter, softened

Cream Cheese Frosting:

- 70 g unsalted butter, softened

- 1 1/4 cups powdered (icing) sugar

- 1 teaspoon vanilla extract

- 250 g cream cheese, softened


1. Preheat oven to 180 C. Line a 12-hole muffin tin with cupcake liners.Sift flour, sugar, cocoa powder and baking powder into a large bowl. Set aside.

2. Place grated beetroots, buttermilk, white vinegar and vanilla extract in a food processor. Process until smooth. Add butter and eggs. Process until just combined.Add beetroot mixture into the flour mixture. Fold in gently.

3. Fill each hole in the muffin tin with 1/4 cup batter. Bake for 20-25 minutes or until a skewer inserted into the middle of the cupcakes come out clean. Transfer onto a wire rack to cool completely.

Cream Cheese Frosting:

1. Place butter, half of sugar and vanilla extract in a large bowl. Using an electric mixer, beat until smooth. Add remaining sugar and cream cheese. Beat until just combined.

2. Transfer frosting to a piping bag fitted with a star tip. Pipe frosting onto the cupcakes.


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