Red Velvet Cupcakes with White Chocolate Frosting

Name: Red Velvet Cupcakes with White Chocolate Frosting
Prep time: 50 min
Cook time: 35 min
Total time: 2 h
Yield: 40 cupcakes
Ingredients: 1 1/2 pounds beet; 2 1/4 cups water; 2 1/4 cups light brown sugar; 2 1/3 cups flour; 1/4 cup cocoa powder; 1 tablespoon baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 6 egg; 6 sticks; 3/4 cup whole-milk greek yogurt; 2-8 ounce cream cheese; 1 1/2 cups confectioners' sugar; 8 ounces white chocolate; 4 teaspoons vanilla extract

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Prep Time
50 mins
Cook Time
35 mins
Total Time
2 hrs
Servings
40 cupcakes
Course
Cake

Red Velvet Cupcakes with White Chocolate Frosting

Heidi Pena

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Forget the artificial coloring - these red velvet cupcakes are colored naturally with beets. But the real star is the white chocolate cream cheese frosting!

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Ingredients

Servings

1 1/2 pounds beet 4 to 5 medium), trimmed, peeled and cut into 1/4-inch thick slices
2 1/4 cups water
2 1/4 cups light brown sugar
2 1/3 cups flour
1/4 cup cocoa powder plus 2 tablespoons
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt plus a pinch
6 egg
6 sticks 1 1/2 pounds butter, 2 sticks melted and 4 sticks softened
3/4 cup whole-milk greek yogurt plain
2-8 ounce cream cheese softened, packages quantity not specified
1 1/2 cups confectioners' sugar
8 ounces white chocolate chopped and melted
4 teaspoons vanilla extract

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Instructions

Keep Screen Awake

In a medium saucepan, bring the beets and the water to a simmer over medium heat. Cover and cook until fork tender, about 35 minutes.
When tender, using a slotted spoon transfer the beets to a food processor or blender. Reserve the cooking water. Puree the beets, and add enough of the cooking water to make 2 1/4 cups of puree. Transfer to a medium sized bowl. Stir in the brown sugar and set aside.
Place the oven rack in the bottom third of the oven and preheat the oven to 350°F. Line muffin tins with baking liners.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and 3/4 teaspoon of the salt.
Whisk the eggs into the beet puree. Whisk in the melted butter and the yogurt. Add the dry ingredients in 2 batches, making sure to whisk until smooth.
Spoon the mixture into the baking cups, filling 2/3 full. Bake in the preheated oven until a toothpick comes out clean, about 27 to 30 minutes. Let cool completely.
When the cupcakes are cool, make the frosting: Using an electric mixer, beat the softened butter and the cream cheese until smooth. Mix in the confectioners' sugar and a pinch of salt. Beat in the white chocolate and vanilla until fluffy.
Using a pastry bag, pipe the frosting onto the cupcakes.
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Adapted from rachaelray.com