Red Velvet Cupcakes (with beetroot juice)

Name: Red Velvet Cupcakes (with beetroot juice) - Niculina E.
Ingredients: DOUGH 140 g flour 3 g baking soda 25 g cocoa powder 115 g unsalted butter; at room temperature 125 ml buttermilk vanilla extract 140 g powdered sugar 25; 30 ml beet juice 1 large egg DECORATION 200 ml whipping cream 200 g cream cheese 10; 15 ml beet juice 2 tablespoons rose water 80 g powdered sugar morello cherries or candied cherries

Dessert - Red Velvet Cupcakes (with beetroot juice) by Niculina E. - Recipia

I have tried many versions of Red Velvet cupcakes, with or without food coloring, but this time I wanted to use beetroot juice instead of liquid dye. I noticed that it doesn't negatively affect the taste; in fact, it enhances the cocoa flavor. The color didn't turn out as bright red as you see online, but I really liked the contrast between the base and the rosewater cream. I think a bit of fresh raspberry on top would also be nice, if you have it on hand. Quick Info Total time: 40-45 minutes Preparation time: 15-20 minutes Baking time: 20 minutes Servings: 12 cupcakes Difficulty: easy to medium Recipe type: dessert, special occasions, brunch Ingredients For the batter: 140 g flour 3 g baking soda 25 g cocoa powder 115 g unsalted butter, at room temperature 140 g powdered sugar 1 large egg 125 ml buttermilk 25-30 ml beetroot juice vanilla extract (to taste) For the decoration: 200 ml whipping cream 200 g cream cheese 80 g powdered sugar 10-15 ml beetroot juice 2 tablespoons rosewater morello cherries or candied cherries Preparation method 1. Start with the dry ingredients: Mix the flour, cocoa, and baking soda in a bowl. They don't need to be sifted, just combined with a whisk or spoon. 2. In a separate bowl, beat the soft butter with the powdered sugar and vanilla until creamy. You can use a mixer for this. 3. Add the beaten egg (like for an omelet) to the whipped butter. Mix briefly. Then add half of the dry ingredient mixture and fold gently. 4. Pour the buttermilk and beetroot juice into the batter. Mix gently, without overdoing it. 5. Incorporate the rest of the dry ingredients with a spatula, using gentle motions. The batter will remain quite soft. 6. Preheat the oven to 180°C. Divide the batter into 12 cupcake molds, preferably lined with special muffin paper. 7. Bake the cupcakes for 20 minutes. They are done when a toothpick comes out clean from the center. Let them cool completely before adding the cream. For the topping: 8. Whip the cream separately until it holds its shape. 9. In another bowl, mix the cream cheese with the powdered sugar. Add the beetroot juice and rosewater. The texture should be smooth and airy. 10. Fold the whipped cream into the cream cheese mixture using wide motions with a spatula, just until combined. 11. Decorate each cooled cupcake with the cream obtained. Finally, add a morello cherry or a candied cherry on top. If you have them, fresh raspberries also work well. Why I make this recipe often I prepare it whenever I need a quick dessert that looks good even without artificial coloring. The batter is soft, the cocoa is well highlighted, and the rosewater cream makes a difference. It's the kind of dessert that is easy to adapt to what you have in the fridge. Tips and variations Tips If you only have raw beetroot, juice it or use a juicer to obtain the juice. Don't overmix the batter after adding the flour, or it will turn out tough. Let the cupcakes cool well before adding the cream, otherwise, it will melt. Substitutions You can use thicker yogurt instead of buttermilk if you don't have anything else. The beetroot juice can also be store-bought, without added sugar. The powdered sugar in the batter can be replaced with granulated sugar, but the texture will be slightly different. Variations If you want a different flavor for the cream, you can skip the rosewater and use a bit of lemon zest instead. Instead of morello cherries or candied cherries, fresh blueberries or raspberries work well too. Serving ideas They are good cold, straight from the fridge, or at room temperature. They can also be served with a bit of berry syrup or fresh fruits on the side. Frequently asked questions 1. Do the cupcakes come out quite red just with beetroot juice? No. The color is more of a brownish-red, not a bright red like you see in those with food coloring. 2. Can you taste the beetroot in the batter? Very little, if at all. The juice just enhances the cocoa flavor, it doesn't give a strong beetroot taste. 3. Can I use regular sour cream for the cream? Only if it is whipping cream (minimum 30% fat). Regular sour cream doesn't whip as well. 4. Do I need a mixer for the recipe? It's much easier with a mixer for the butter and cream, but if you insist, you can do it with a whisk, especially if the butter is very soft. 5. Can the cupcakes be frozen? The plain batter can be frozen. With cream, I do not recommend it; the texture changes after thawing. Nutritional values An estimate for one cupcake with cream: Calories: 250-280 kcal Protein: 3-4 g Fat: 14-16 g Carbohydrates: 28-30 g The data is approximate and may vary depending on portion size and type of sour cream used. Storage and reheating Cupcakes with cream can be stored in the refrigerator, in a closed box, for 2-3 days. I do not recommend reheating; they are good cold or at room temperature. The plain batter can be kept in the freezer, without cream. The cream does not retain its texture after freezing.

Preparation

Step 1: The dry ingredients are mixed in a bowl (flour, cocoa, baking soda). Step 2: The butter is whipped with sugar and vanilla until fluffy. Step 3: I added the beaten egg, as for an omelet, and half of the dry ingredients mixture to the fluffy butter. Step 4: Incorporate the buttermilk and beet juice into the batter. Step 5: Finally, mix the remaining dry ingredients with a spatula. TOPPING Step 6: Whip the cream separately. The cream cheese is whipped with sugar. I added the beet juice and rose water, and finally, I combined the cream cheese and whipped cream by gently folding them together with a spatula. Step 7: Divide the batter into 12 cupcake molds and bake in the preheated oven for 20 minutes at 180 degrees.

Red Velvet Cupcakes (with beetroot juice)

Preparation

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