Red Velvet Beetroot Cupcakes Food

BEET RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F.
• Wrap beets in parchment paper. Microwave on high until tender, 8-10 min.
• Cool beets wrapped in paper until just warm to the touch.
• Peel beets, and coarsely chop. Process chopped beets and lemon juice in a food processor until finely chopped, stopping to scrape down the sides of the bowl as necessary.
• Add oil and buttermilk. Process until smooth.
• Add eggs. Process until completely combined.
• Whisk together flour, sugar, cocoa, baking powder, salt, and baking soda in a large bowl. Add beet mixture and whisk just until combined.
• Line 2 (12-cup) muffin pans with baking liners.
• Using an ice-cream scoop, a spoon, or a liquid measuring cup, fill liners two- thirds full with batter.
• Bake in preheated oven until a toothpick inserted in center comes out clean, 15 to 18 minutes.
• Cool in pans on wire racks 5 minutes. Remove from pans to racks, and cool completely.
• Beat cream cheese and butter in the bowl of a stand mixer fitted with paddle attachment or with a handheld mixer on medium speed until very smooth.
• Gradually add powdered sugar, beating on low speed until blended and light and fluffy.
• Beat in vanilla.
• Spread frosting on cupcakes with spatula, spoon, or ziplock freezer bag (cut 1 corner of bag to make small hole and pipe frosting on cupcakes).
• Sprinkle with pecans, if desired.

BEET RED VELVET CUPCAKES

Steps:

• Preheat oven to 350º F and position a rack in the center of the oven. Prepare cupcake pan and line with cupcake liners.
• Add the uncooked beet, buttermilk, lemon juice, and extracts to a food processor fitted with the steel blade and process until very smooth.
• Sift the cake flour, cocoa powder, baking powder, and salt together in a bowl. Beat the sugar, and butter together in a large bowl until creamy, then add the eggs one at a time, mixing for 30 seconds after each addition.
• Alternate adding the flour mixture and beet mixture to the bowl, beginning and ending with the flour mixture. Divide between the cups and bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes.
• Cool the cupcakes on a rack for 20 minutes then invert onto the rack to cool completely. Once cupcakes are cool, snip off the tip of the plastic bag and squeeze out icing onto the cupcakes.
• FROSTING.
• 10 ounces of cream cheese (such as Philadelphia), room temperature.
• ¼ cup of pure maple syrup.

RED VELVET CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
• In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
• Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
• Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.

BEET RED VELVET CAKE

Steps:

• Heat oven to 350 degrees. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)
• Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.
• In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.
• Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
• In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
• Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.
• Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack.
• To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.