Red Velvet Cupcakes

I have had beets in the fridge for a while now…but not long enough for them to have gone bad.  I had decided awhile back that I wanted to attempt GF red velvet cupcakes using beets instead of food coloring. This was an experiment, but I have to say, they turned out pretty darn good!  The beets and applesauce make the cake very most and beets give them a nice color. Plus, you can’t get these kind of nutrients from a cake made from a boxed mix!  I came up with the recipe after reading a couple of different recipes online and sort of combining them with my years of baking knowledge.  Here are the two sites that helped me out:

http://blog.julesglutenfree.com/2011/02/real-red-velvet-cupcakes/

http://glutenfreeexpo.wordpress.com/2009/07/26/gluten-free-red-velvet-beet-cake/

Red Velvet Cupcakes with Cream Cheese Frosting

  • 3-4 large roasted beets (roast beets for one hr at 400 degrees, after cooled slightly, slip skins off) after pureed should equal 1 cup
  • 1 c. naturally sweetened applesauce
  • 1/2 c. butter (room temp)
  • 1 1/4 c. sugar
  • 3 eggs
  • 2 tsp. vanilla extract
  • 1 1/2 tbs. cider vinegar
  • 1 1/4 c. milk or milk subsititute (I used rice milk)
  • 2 cups GF flour mix (I used a mix of sorghum, tapioca, and corn starch)
  • 1 1/4 tsp. xanthan gum
  • 2/3 c. unsweetened cocoa powder
  • 2 tsp. baking soda

Preheat oven to 350 degrees.  Grease or line cupcake pans.

Puree beets with applesauce.  The mixure should equal 2 cups.  If you don’t have enough beets just add more applesauce.  Make sure it is pureed nice and smooth.  You don’t want any lumps of beets.  Cream the butter and sugar, then add eggs, cider vinegar, vanilla, and beet/applesauce mixure, mix well.  Mix together dry ingredients, then add to wet ingredients.  Beat for 3 minutes at medium speed. Spoon into prepared pans, 3/4 of the way full.  Bake for 30-35 minutes, until skewer inserted in middle of a cupcake comes out clean.  Cool completely on wire racks before frosting.

Makes about 24 cupcakes.

Cream Cheese Frosting

  • 1/2 c. butter (room temp)
  • 8 oz. cream cheese (room temp)
  • 1 1/2 c. powdered sugar, may need extra
  • 1 tsp. vanilla extra

Whip all ingredients together, may need to add additional powdered sugar if not the desired texture.

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