Beet-Red Velvet Cupcakes

by | Oct 1, 2014 | CSA Member Updates, Recipes

3/4 cup beet puree
1 tablespoon lemon juice
1 1/2 teaspoons rice vinegar
3/4 cup sugar
1 stick butter, room temperature
1 teaspoon vanilla extract
3/4 teaspoon salt
3/4 teaspoon baking powder
1 1/4 cups flour
2 eggs
1/2 cup buttermilk
1 tablespoon natural cocoa powder (not Dutch Process, or dark cocoa powder)

Cream Cheese Frosting:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

.  To make beet puree, boil or roast beets until tender and puree with an immersion blender or food processor until completely smooth.
2.  Mix beet puree, vinegar, and lemon juice.  Gradually add the rest of the ingredients, beginning with wet ingredients before dry. Mix until batter is smooth.
3.  Scoop mixture evenly into cupcake liners.
4.  Bake for 18 minutes at 350 degrees.
5.  To make cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric mixer.  With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
6.  Once cupcakes are baked, allow to cool and then top with cream cheese frosting.
7.  Enjoy!

CSA Produce

Produce Featured in this Recipe

Chioggia Guardsmark Beets

Chioggia Guardsmark Beets

Taking its name after a fishing village in Italy, the Chioggia Guardsmark beet is ...


Beets are one of the most colorful, sweet and delicious vegetables to use, and they ...


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