I love, love, (did I mention love?) red velvet anything and when I saw this recipe a few weeks ago, I've been dying to try it. I love
recipe I followed to roast the beets. Roasting them is surprisingly easy, but if you use a magic bullet to puree them like I did, you're going to want to use the flat blade. Much, much faster!
¾ c. pureed beets
½ c. oil
¼ c. milk
1 tsp. plain yogurt
½ tsp. balsamic vinegar
¾ c. flour
⅔ c. sugar (or Splenda)
½ c. dutch cocoa
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Preheat the oven to 350 degrees. Whisk together all of the dry ingredients and set aside. Blend
the wet ingredients until uniform.
Add the dry ingredients to the wet mixture and stir until combined.
Bake for 15-20 minutes or until a toothpick in the center of the center comes out clean. Cool before icing.
Cream Cheese Frosting
3 blocks cream cheese (8 oz each)
2 sticks unsalted butter
¼ tsp. salt
16 oz confectioners sugar
1 tbsp. vanilla extract (or vanilla bean paste!)
Cream together the cream cheese and butter at room temperature. Add the salt and sugar and whip until light and fluffy. Stir in the vanilla. Frost your cooled cupcakes.