Since Valentine’s Day is almost upon us, I decided that I had to make something and post the recipe before February the 14th came so you could make and eat these cupcakes alongside me! Whether you are happy or sad, taken or single, or just crazy for food (like me), valentine’s day shouldn’t just be restricted to those who you are experiencing a romantic relationship with, because this is a time of love. Love is multi-layered and can most definitely be the strongest between friends and family. So today, I’ve decided to post a recipe that not only fits the theme, is great to share with friends, but most importantly, leaves enough room for those amazing chocolates and truffles you can buy during this time. * I think that this is actually a very important point because I always end up over-eating by stuffing myself with so much chocolate* 😉
So here they are! I present to you these “adorable” red velvet bites!
For quite some time, I’ve actually wanted to post the classic red velvet cupcakes onto this blog. However, when the day come for me to make these cupcakes, I realised that my supermarket no longer sold food colouring due to the lack of and inconsistency supply, and therefore would not provide them ever. As a result, I had to search for alternatives which used natural food colouring. I was very lucky to have stumbled across this beetroot-red-velvet cupcake recipe, which I absolutely adore. This beetroot cake recipe is from the blog Je Suis Aligmentageuse, which literally stands for I am Healthy in French! Their cupcakes look absolutely amazing and I credit them for the recipe which I only adjusted every so slightly. However, I used a different recipe for the frosting and without further ado, let’s get started!
Red Velvet Bites:
Time: Approx. 1h30 mins
Servings: 36 mini cupcakes
¾ cup Beetroots (I bought baby beetroots that we precooked and peeled)
1/3 cup oil
1 cup granulated sugar
1 tsp Vanilla Extract
1 and ¼ cup Flour
2 tbsp Cocoa Powder
1 and ½ tsp Baking Powder
¼ tsp Salt
1 cup soy/almond milk
Cream Cheese Frosting
250g cream cheese (softened)
2 tbsp butter (softened)
1/3-1/2 cup icing sugar (adjust to taste)
1 drop vanilla extract
1) Preheat your oven to 180C/350F and line your mini cupcake pan with liners.
2) Using a food processor, purée your beetroots until it reaches a smooth consistency and place this puree into a large mixing bowl.
3) Add 1/3 cup of oil into the puree and whisk well.
4) Add the granulated sugar and vanilla extract and whisk till just combined.
5) In a medium sized mixing bowl, sieve the flour, cocoa powder, baking powder and salt and whisk well to combine and aerate the mixture.
6) Add the flour mixture and the soy/almond milk in alternation whilst whisking between each addition. Whisk until just combined before adding the next ingredient to avoid over mixing.
7) Using a tablespoon, spoon a slightly heaped tbsp of batter into the cupcake liners until all the batter is used up.
8) Bake at a medium rack for approx. 9-11 mins or until a toothpick/cake tester comes out clean.
9) Leave to cool before piping the frosting.
1) Using a Handheld mixer/stand mixer, beat the cream cheese and butter until light and fluffy.
2) Sieve in the icing sugar to avoid lumps and beat this in. Do not add the sugar all at once but add and adjust according to your desired level of sweetness.
3) Drop in the vanilla extract and beat well.
4) Fill a piping bag w/ nozzle, with the cream cheese frosting and pipe rosettes or other shapes that you like onto the cupcakes. Complete!
Last but not least, good luck to those who are going on dates and for those who are single, you’re not alone because here I am enjoying a single, one-girl party with my beetroots and self-bought truffles!
Adapted from Je Suis Alimentaguese.