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Red Velvet Beet Cupcakes with Raspberry Icing - by Chef Shelley Adams

Posted by Cook Culture on


Taken from Whitewater Cooks with Passion by Shelley Adams ($34.95)

Red Velvet Cakes are all the rage and this one is super healthy, delicious and has vegan options. It ticks all the boxes for an afternoon tea delight – they look pretty, taste great, yet are simple to make. 

Red Velvet Beet Cupcakes with Raspberry Icing

Makes 12 large cupcakes or one 9" round layer cake (bake for 30-35 minutes)

- Ingredients -

- ¾ cup (398 ml) canned or fresh cooked peeled beets, pureed in food processor
- ½ cup vegetable oil
- ¼ cup buttermilk or almond milk
- 3 tbsp sour cream or applesauce
- 1 tbsp balsamic vinegar
- 2 eggs (for vegan – 2 tbsp ground flax seed in 6 tbsp water)
- ¾ cup flour or rice flour
- ⅔ cup sugar or cane sugar
- ½ cup cocoa powder, sifted
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt

Cream Cheese Icing
- ½ cup butter, room temperature
- 1 cup cream cheese, room temperature
- 3 cups icing sugar, sifted
- 3 tbsp frozen raspberries, thawed and drained

Vegan Icing
- 1 cup frozen raspberries, thawed and drained
- ½ cup cashew pieces, soaked in 1 cup water for at least 30 minutes and drained
- 2 tbsp maple syrup
- ¼ cup coconut oil, melted

- Method -

1. Preheat oven to 350°F
2. Beat together beets, oil, buttermilk, sour cream, balsamic vinegar and eggs until well mixed
3. Blend dry ingredients together in a separate bowl
4. Add dry ingredients to wet and blend until well mixed, about 2-3 minutes
5. Grease cupcake tin or line with baking cups
6. Spoon batter into cupcake tin
7. Bake for 15 – 20 minutes until skewer inserted comes out clean
8. Ice when completely cooled

Cream Cheese Icing
1. Place butter in food processor and blend until smooth
2. Add cream cheese and process until butter and cream cheese are smooth
3. Add icing sugar in two batches
4. Add raspberries and process until smooth
5. Spread on cupcakes 

Vegan Icing
1. Combine raspberries, cashews and maple syrup in food processor until smooth
2. Add the melted coconut oil and blend again
3. Pour into a shallow bowl and chill for a minimum of 2 hours
4. Pipe or spread on cupcakes

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