The beetroot red velvet cupcakes are the single-serving version of the classic American cake known as red velvet for its typical crimson color. Usually, the color comes from the addition of food coloring, which transforms these sweets into authentic temptations for both the eyes and the palate! However, I have made a reinterpretation by using the natural color of beets, although I confess that the recipe I’m proposing today is the result of the second attempt. In fact, the first time, I wanted to omit the food coloring, naively believing that the beautiful color of these vegetables would be enough! Especially thinking that raw, such vibrancy would remain even after baking! Nothing could be more wrong! And to think that I even knew it! Sure, to err is human, but to persist is diabolical! Anyway, these cupcakes, beyond their visual aspect, are truly delicious because they are decorated with a delicate mascarpone and yogurt frosting, without eggs, that contrasts absolutely wonderfully! They are easy-to-make treats, perfect for special occasions like Mother’s Day and Father’s Day or Valentine’s Day, which is coming soon! I’m certainly not a fan of these commercial holidays, but deep down, we all deserve a sweet treat, don’t you think?
To say I love you in a special way, get inspired by these recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 12 cupcakes
- Cooking methods: Oven
- Cuisine: American
Ingredients:
- 1 1/2 cups oat flour
- 6.7 oz red beets, cooked, boiled
- 4.2 oz brown sugar
- 1/2 cup natural plain yogurt
- 3.2 oz mascarpone
- 2 tsp milk
- 1 egg
- 1 vanillin
- 12 drops red food coloring
- 1 1/2 packet baking powder
- 2.8 oz mascarpone
- 0.9 oz powdered sugar
Preparation:
In a mixer, blend the pre-cooked beetroot with the milk until you achieve a creamy consistency.
In a bowl, add the food coloring to the mascarpone and mix well.
Meanwhile, in another large bowl, using an electric whisk, beat the egg with the brown sugar.
Once you have a light and fluffy mixture, incorporate the mascarpone and continue to work with the electric whisk.
Then add the beetroot cream.
Alternate the sifted flour, which you should add little by little with a spoon.
Also add the yogurt by spoonfuls.
Pour the batter into the cavities of a muffin pan lined with paper cups and bake at 350°F in a preheated oven for 25-30 minutes.
Always check the baking with a toothpick test. Then remove the cupcakes from the oven and let them cool completely.
Meanwhile, prepare the mascarpone frosting by mixing it in a bowl with the sifted powdered sugar until you achieve a smooth cream.
At this point, transfer the cream into a piping bag fitted with a star nozzle and decorate the cupcakes.
To achieve the “crumb effect” on the cupcakes, cut a small piece off the top of a cupcake and crumble it over the frosting.
And voilà… your beetroot and mascarpone red velvet cupcakes are ready to be served.
Bon Appétit from FeFè’s kitchen!
Storage
👉 You can store the red velvet cupcakes in the fridge inside suitable containers with airtight closures for up to 3-4 days.
