The red velvet cupcakes with beetroot are the single-portion version of the classic American cake called red velvet for its typical crimson colour. Usually the colour is obtained by adding food colouring, which transforms these sweets into true temptations for the eyes and the palate! However, I revisited the recipe using the vegetable’s natural colour, even if I must confess that the recipe I’m sharing today is the result of two attempts. The first time I decided to omit the food colouring, naively believing that the beets’ vibrant raw colour would remain after baking — nothing could be further from the truth! And yet I kind of knew that deep down. In any case, these cupcakes, beyond their visual appeal, are truly indulgent because they are topped with a delicate mascarpone and yogurt frosting, egg-free, which provides a wonderfully contrasting flavour! They are easy to prepare and perfect for special occasions like Mother’s and Father’s Day or Valentine’s Day which is approaching! I’m not much of a fan of commercial holidays, but we all deserve a little sweet treat, don’t we?
To say “I love you” in a special way, get inspired by these recipes as well:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 12 cupcakes
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Autumn, Winter and Spring, Mother's Day
Ingredients
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- 2 cups oat flour
- 7 oz cooked beetroot, boiled
- 1/2 cup plus 1 tbsp brown sugar
- 1/2 cup plus 1 tbsp plain natural yogurt
- 3 oz mascarpone
- 2 tsp milk
- 1 egg
- 1 packet vanillin
- 12 drops red food colouring
- 1 packet baking powder for desserts
- 3 oz mascarpone
- 3 tbsp powdered sugar
Preparation
In a blender, blend the precooked beetroot with the milk until creamy.
In a bowl, add the food colouring to the mascarpone and mix well.
Meanwhile, in another large bowl, using electric beaters, beat the egg (at room temperature) with the brown sugar.
Once you have a light and fluffy mixture, incorporate the mascarpone and continue beating with the electric beaters.
Then add the beetroot cream.
Add the baking powder and the sifted flour little by little, spoon by spoon.
Finally, fold in the yogurt.
Pour the batter into the wells of a muffin tin lined with paper cases and bake in a preheated oven at 356°F for 25–30 minutes.
Always check doneness with the toothpick test. Then remove the cupcakes from the oven and let them cool completely.
Meanwhile, prepare the mascarpone frosting by beating it in a bowl with the sifted powdered sugar until you obtain a smooth cream.
Transfer the cream to a piping bag fitted with a star tip and decorate the cupcakes.
To get the “crumb” effect on the cupcakes, cut a small piece off the top of a cupcake and crumble it over the frosting.
And voilà… the beetroot and mascarpone red velvet cupcakes are ready to be served.
Enjoy — from La Cucina di FeFè!
Storage
👉 You can store the red velvet cupcakes in the fridge inside suitable containers, preferably glass with an airtight lid, for up to 3–4 days.
