Last sunday, I baked Red Velvet Cupcakes. To be honest, they really weren’t as red as I would have liked them to be. It´s because I have used beetroot instead of food coloring. It´s not that I´m against food coloring, it´s just, that I don´t really think that it´s necessary to add all that kind of things to the things we eat. Already there are so many things added to so much of the things we buy in the supermarkets, so to add those kind of things in home baking, is for me a no go. BUT, there is exceptions. If you are baking for something special, and you really want to cake to be pretty red, then you can add about 2 tablespoons of red food coloring
Using beetroots is a little more “healthy”, if cake can be healthy that is. It honestly didn´t make me feel healthier eating it, but still. I think you can taste the beetroots a little bit, but the people that I ate them with, claimed that they couldn´t taste it at all.
You need:(12 cupcakes)
80 g of beetroot
100 g butter
150 g of cane sugar
200 g flour
1 1/2 dl buttermilk
1 teaspoon of vinegar
a little/a knife salt
1/2 a vanilla pod
2 tablespoons of cacao powder (use a good one. I used Valrhona 100% cacao powder)
1 teaspoon baking powder
150 g Mascarpone
150 g Philadelphia cream cheese
175 g icing sugar
1: Start with peeling the beetroots and grate them finely. You can chop them afterwards, so they blend better into the dough.
2: Stir the sugar, vanilla, salt, cacao powder and butter in a bowl. The butter is best if it´s not too cold. The best consistency is if it´s like ice cream.
3: When it´s stirred together you add the eggs, buttermilk and the beetroot.
4: Mix the vinegar and the baking powder in a little bowl. It becomes like foam. Stir it into the rest of the dough.
5: Preheat the oven to 175 °C. ( You might have to do this step earlier).
6: Fill your baking tins 3/4 with dough.
Stir the Philadelphia, Mascarpone, icing sugar and vanilla together and decorate the cakes.
Instead of vanilla you can add lemon peel. The peel of one lemon should be enough.