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Bobby's Red Velvet Cupcakes

Photo: Bobby's Red Velvet Cupcakes

TOTAL TIME: 45 min
Prep: 25 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 12 servings
LEVEL: Intermediate

ingredients

CUPCAKES:
    FROSTING:
    • One 8-ounce package reduced-fat cream cheese, such as Neufchatel
    • 1 1/4 cups confectioners' sugar
    • 1/4 cup reduced-fat sour cream
    • Zest of 1 orange, reserve some for topping
    • 1/4 cup toasted chopped pecans
    • 1/4 cup toasted coconut
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    • Print Recipe

    Directions

    For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with liners, or spray with nonstick baking spray.

    Add the roasted beets and oil into a blender or food processor. Turn to the highest setting and puree until the mixture becomes a thick liquid. Add the buttermilk, butter, almond extract, vanilla extract and eggs and pulse to combine.

    In a separate bowl, whisk the flour, sugar, cocoa, baking powder, baking soda and salt together until well incorporated.

    Add the dry mixture to the wet mixture and pulse until there are no lumps and the two are combined. Spoon the batter into the prepared cupcake pan and place into the oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Remove from the oven and cool completely in the pan on a rack.

    For the frosting: With an electric mixer on high speed, beat the cream cheese in a medium bowl until very smooth, 2 to 3 minutes. On low speed, beat in the confectioners' sugar, sour cream, and some of the orange zest until blended, 1 to 2 minutes.

    Frost each cupcake with about 2 tablespoons of the frosting and garnish with pecans, coconut, and reserved orange zest.

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    4

    Newest Ratings and Reviews

    Read all 12 reviews

    • on January 27, 2013

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      These were a huge hit. I made these for my daughter's birthday and told no one that I colored them with beets. No one knew and the kids came back asking for more. I received multiple complements on how delicious the cupcakes were. I used pastry flour instead of cake flour because my son is allergic to the bleached wheat in cake flour and they were super moist. Will definitely be making again. I did not make the frosting as the birthday girl doesn't like cream cheese frosting. I made vanilla buttercream frosting and it paired very nice.

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    • on January 08, 2013

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      This was an excellent and fun recipe! Enjoyed every minute of it : I made half the quantity and used microwave steamed beets. The cupcakes were very moist with a hint of cocoa flavour as well as beet flavour...which is exactly what I wanted. My husband devoured two immediately...and says he could have had four! lol

      The colour was reddish brown...and I think you really have to use the roasted beets if you want a deep red colour as a significant amount of colour is lost during the boiling ans steaming process.

      Anyway thanks for the yummy recipe Bobby!

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    • on January 03, 2013

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      The beets are supposed to taste like beets after you roast them. He never said they would change their taste. The cupcakes had no trace of beet in them after they were fully backed. I agree that they had too much cocoa in them, next time I'll use 1 forth or 2, not 3. They were still delicious and one of my most successful cupcakes. I didn't have cake flour; I used all purpose flour and subtracted 4 TBS plus 1 TSP. For the frosting, I only had whipped cream cheese and I it worked even better. I also put a bit of vanilla yogurt and it held its shape perfectly. I piped it on. I will definitely use this recipe again, the color the beets impart is absolutely fantastic. Can't wait to try it with yellow beets, do maybe a marble cupcake. I definitely recommend this recipe. Those who gave it 1 star did something wrong I think.

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