Naturally Colored Red Velvet Cupcakes (Eggless & Butterless) with Cream Cheese Frosting ~ Valentine's Day Special

Eggless Butterless red velvet cupcake

Valentine's day is tomorrow and as always I was up to do something sweet for my sweetheart ;-). February has its own charm to us, not just for Valentine's but since its the month we both tied the knot. So to keep matters really sweet I tried my hands on a simple naturally coloured red velvet cupcakes using beets (beetroot puree). I have had a great experience with beets in baking with my Beetroot chocolate Cake and hence I had no qualms to make them. I was totally surprised and the perfect deep red hue in the cupcakes. These red velvet cupcakes are totally butter free and egg free, sounds great right? I love bakes that calls of lesser calories. Of course love the ones with eggs no doubt. I found these redvelvet cuppies super moist, dense and spongy. When paired with cream cheese you gotto love it don't you :-P. My husband loved them and I did make another dessert with the same combination which will be up soon. 

"You're the frosting to my cupcake."

~ Unknown Author

holds sweet for my dear husband :-) love you to bits

Red velvet cupcake with Cream Cheese frosting

Valentine's Day red velvet cake

Red velvet cupcake

Naturally coloured red velvet cupcake

NATURAL RED VELVET CUPCAKES WITH BEETROOT PUREE RECIPE

Recipe Source - here
Makes - 12 medium cupcakes
Prep time - 10 minutes
Bake time - 25 mins

Ingredients

3/4 cup freshly puréed beets (boiled until tender, then puréed)

1/3 cup oil (I used refined)

1 1/4 cup sugar

1 1/2 tsp vanilla extract

1 1/4 cup flour

1/4 tsp salt

1 1/2 tbsp cocoa powder

1 1/2 tsp baking powder

1 cup regular milk

CREAM CHEESE FROSTING RECIPE

Ingredients

4 tbsp unsalted butter

1 block cream cheese (190g-I used britannia)

1 cup icing sugar

a splash of vanilla extract

Instructions

1. Preheat oven to 350F/180C. Mix the beet purée and oil until incorporated.Add sugar, vanilla extract.
2. In a bowl, sift together flour, cocoa powder, salt, and baking powder. Alternate adding the flour mixture and milk until incorporated into the batter.
3. Divide among cupcake liners, filling them 3/4 full, and bake for 20-25 minutes (for regular sized cupcakes) until a cake tester or toothpick comes out clean when poked in the middle.
4. To make the cream cheese icing, whip together all ingredients (add the icing sugar 1/2 cup at a time until it reaches your desired consistency)
5. Pipe onto cupcakes as desired. The beetroot may discolour the frosting if left for too long, so if you are piping this ahead of time, do not do so more than 24 hours ahead of time.
6. Keep the cupcakes in the fridge and let sit at room temp at least 30 minutes before serving.

Cooks Wisdom

Tip 1

These cupcakes are dence and fudgy so reduce the sugar in icing accordingly.

Tip 2

You can even make the same recipe for a regular cake and cover with creamcheese

Tip 3

Use cream cheese when its 10% cold else the frosting can tend to curdle

Tip 4

Eat the cupcakes in a days time and if you plan to make them ahead I strongly recommend to pipe the icing only few hours before serving as the colour of cupcakes can stain the frosting.

Learn how to make

Choco Beet Cake
Red velvet cake with buttercream roses
Beetroot Kheer
Beetroot Halwa