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Red Velvet Cupcakes with White Chocolate Frosting
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Red Velvet Cupcakes with White Chocolate Frosting

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Place the oven rack in the bottom third of the oven and preheat the oven to 350°F. Line muffin tins with baking liners.
  4. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and 3/4 teaspoon of the salt.
  5. 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.
  6. 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.
  7. 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.
  8. Using a pastry bag, pipe the frosting onto the cupcakes.
  9. -----------------------------
  10. Adapted from rachaelray.com