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Red Velvet Beet Cupcakes
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Red velvet is a classic cake that has a deep red crumb contrasted with creamy cream cheese frosting. But the early versions of the cake weren’t technicolor like the ones we see today, made with a hefty dose of red food coloring, a synthetic dye containing concerning ingredients. Our recipe uses pickled beets for the deep red color (the vinegar in pickled beets preserves the color); additionally, when vinegar is mixed with cocoa powder, a natural chemical reaction happens between the acid in the vinegar and anthocyanins found in cocoa, turning it a slightly red color. This rich and moist cake, with a deep red crumb, has a perfectly balanced flavor and no artificial coloring!
Makes 12-16 cupcakes
1
(6.5-ounce) package Love™ Beets Marinated Organic Baby Beets Classic Vinegar
3⁄4
cup
organic milk or dairy-free alternative
1
tablespoon
Natural Grocers® Brand Organic Apple Cider Vinegar
3
Natural Grocers Brand Regenerative Organic Certified® Pasture-Raised Eggs
2
tablespoons
Natural Grocers Brand Bulk Organic Cocoa Powder
1⁄4
cup
Natural Grocers Brand Organic Extra Virgin Coconut Oil, melted and cooled
1
box Natural Grocers Brand Gluten-Free Vanilla Cake Mix
For the cream cheese frosting
16
ounces
full-fat organic cream cheese, at room temperature
1
teaspoon
organic vanilla extract
3
tablespoons
Natural Grocers Brand Organic Grade A Dark Maple Syrup
1⁄8
teaspoon
Natural Grocers Brand Bulk Real Salt
- Preheat the oven to 350° F and line a muffin tin with cupcake liners.
- Strain the liquid off the beets and add to a food processor; blend the beets until they are completely broken up into tiny pieces. Scrape down the sides of the food processor as needed.
- Add the milk and vinegar to the beets and process into an applesauce-like consistency, scraping down the sides as needed. Add the eggs and pulse 4-5 times, until combined (do not over blend).
- Scrape the contents into a mixing bowl. Stir in the cocoa powder and melted and cooled coconut oil until well combined. Add the cake mix and stir until well incorporated.
- Divide the batter among the cupcake liners, filling them about ¾ of the way full.
- Bake for 15-25 minutes or until done (a toothpick inserted into the center comes out clean or with a few moist crumbs). Note: The beets lead to a longer baking time because they add moisture and density to the batter; baking time will vary depending on whether the batter is divided into 12 or 16 cupcakes. When they are done, remove and allow to cool.
- While the cupcakes are baking, make the frosting. Use a hand or stand mixer to combine the cream cheese, vanilla, maple syrup, and salt until smooth.
- Once the cupcakes are completely cool, frost them and refrigerate until ready to eat.
per one cupcake
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 296 kcal | 35 g | 4 g | 16 g | 2 g |