½cup Water, to make beet puree.2-3 tablespoons more if needed to make a sauce like consistency.
For the cake batter.
198grams(1¼ cup) All-Purpose flour
25grams(3 tablespoons) cornstarch
7grams(1 tablespoon) cocoa powder
5grams(1¼ teaspoon) baking powder
2.5grams(½ teaspoon) baking soda
3grams(½ teaspoon) salt
165grams(¾ cup) Granulated Sugar
56grams(¼ cup) yogurt, see notes
79ml(⅓ cup) vegetable oil
1teaspoonvanilla extract
1teaspoonwhite vinegar
For the cream cheese frosting
8ozcream cheesesoftened
6ozunsalted buttersoftened
3-4cupspowdered sugar
1teaspoonvanilla extract
Instructions
For cooking beets.
There are two methods. Details are given above in the post.
After cooking blend the beets with water to form a sauce-like consistency. Make sure it is smooth or pass it through a sieve. I have used a total of 182 grams of beet puree i.e ¾th liquid measuring cup.
For the cake batter.
Preheat the oven to 350°F (180°C). Line a standard-size cupcake pan with liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat the sugar, beet puree, yogurt, oil, vanilla extract, and vinegar until well combined.
Gradually add the dry ingredients to the wet ingredients and whisk until just combined.
At this point, you can use 1-2 tablespoons of water only if the batter is too thick. This may be because the yogurt and beet puree consistency may differ from mine.
Fill each cupcake liner about ⅔ full with the batter.
Bake for 15-18 minutes, or until a toothpick is inserted into the centermost cupcake and comes out clean.
Allow the cupcakes to cool completely on a wire rack.
For cream cheese frosting.
Refer to the instructions here.
Once the cupcakes have cooled, pipe or spread the frosting onto the cupcakes.
And there you have it, delicious and moist red velvet cupcakes using beets! Enjoy!
Notes
Important tips.
The method to prepare beets is given above in the post.
After you make the puree use only ¾th cup (182 grams) only.
I have used homemade yogurt which is not too thick as Greek or storebought yogurt. If you are using store-bought yogurt then you will have to add 1-2 tablespoons more water. Decide once you have mixed the dry and wet ingredients.
Cool the cupcakes completely before frosting them.
Possible substitutes.
Swap the vinegar for lemon juice.
Substitute yogurt with a non-dairy one to make it vegan.
Turn it into a cake.
It will make four 6” cakes using 4 pans or one 8” cake using 2 pans. Do not bake the batter using just one pan as the cooking time will be longer.
Beets cooked for a longer time can turn brown. Any bake time past 25-28 minutes can fade the red color turning it brown.
Your best bet is dividing the batter into pans and baking them to retain the beautiful red color.
Storage tips.
Store red velvet cupcakes without frosting in an airtight container at room temperature, away from direct sunlight. Will stay good at room temperature for 2 days.
If the frosting is made with cream cheese or whipped cream, store the cupcakes in the refrigerator. It will stay well in the fridge for 4-5 days.
You can freeze unfrosted cupcakes, individually wrapped in plastic wrap. Then place it in a freezer-safe container. It will keep well for up to 2-3 months.
Before serving, let the cupcake thaw in the refrigerator or at room temperature, and then bring it to room temperature for about 30 minutes before frosting and serving.