Forget the artificial coloring – these red velvet cupcakes are colored naturally with beets. But the real star is the white chocolate cream cheese frosting!
- 1 1/2 pounds beets, (4 to 5 medium), trimmed, peeled and cut into 1/4-inch thick slices
- 2 1/4 cups water
- 2 1/4 cups light brown sugar
- 2 1/3 cups flour
- 1/4 cup plus 2 tablespoons cocoa powder
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon plus a pinch of salt
- 6 eggs
- 6 sticks (1 1/2 pounds) butter, 2 sticks melted and 4 sticks softened
- 3/4 cup plain whole-milk Greek yogurt
- 2–8 ounce packages cream cheese, softened
- 1 1/2 cups confectioners’ sugar
- 8 ounces white chocolate, chopped and melted
- 4 teaspoons vanilla extract
- In a medium saucepan, bring the beets and the water to a simmer over medium heat. Cover and cook until fork tender, about 35 minutes.
- When tender, using a slotted spoon transfer the beets to a food processor or blender. Reserve the cooking water. Puree the beets, and add enough of the cooking water to make 2 1/4 cups of puree. Transfer to a medium sized bowl. Stir in the brown sugar and set aside.
- Place the oven rack in the bottom third of the oven and preheat the oven to 350°F. Line muffin tins with baking liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and 3/4 teaspoon of the salt.
- Whisk the eggs into the beet puree. Whisk in the melted butter and the yogurt. Add the dry ingredients in 2 batches, making sure to whisk until smooth.
- Spoon the mixture into the baking cups, filling 2/3 full. Bake in the preheated oven until a toothpick comes out clean, about 27 to 30 minutes. Let cool completely.
- When the cupcakes are cool, make the frosting: Using an electric mixer, beat the softened butter and the cream cheese until smooth. Mix in the confectioners’ sugar and a pinch of salt. Beat in the white chocolate and vanilla until fluffy.
- Using a pastry bag, pipe the frosting onto the cupcakes.
- Adapted from rachaelray.com