All Natural Red Velvet Cupcake
 
Prep time
Cook time
Total time
 
An all natural, luxurious red velvet cupcake recipe with out any food color. Great for kid's.
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • 1 large beet (1 cup puree)
  • 2 tablespoon freshly squeezed lemon juice
  • 3 eggs
  • 1 cup oil
  • ½ cup brown sugar
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons milk
  • 1 ½ teaspoons pure vanilla extract
Instructions
  1. Steps to cook beets:
  2. Preheat oven to 375 degrees Fahrenheit.
  3. Wash and chop beets.
  4. Place in a baking tray and wrap with parchment paper or aluminum foil.
  5. Roast until soft. About an hour.
  6. Cool, add lemon juice and make a silky, smooth puree in blender.
  7. Measure 1 cup of the beet puree and set aside.
  9. Steps to make cake:
  10. Preheat oven to 375 degrees Fahrenheit.
  11. Line or oil/butter a cupcake tray.
  12. Combine the flour, baking powder and salt. Set aside.
  13. Cream together oil and sugar.
  14. Add eggs, one at a time.
  15. Add vanilla.
  16. Slowly add flour mixture to the wet ingredients.
  17. Add milk.
  18. Fold 1 cup beet puree into the cake batter.
  19. Pour batter into prepared cupcake tray.
  20. Bake 20 minutes or until a skew comes out clean when inserted in the center of a cupcake.
Notes
Depending on the oven temperature, baking time may vary.
To achieve the best color, make the beet puree as smooth as possible.
I used brown sugar because I had some handy. Regular sugar should work as well.
Recipe by WithASpin at https://withaspin.com/2012/10/06/tale-of-an-ugly-beet/