Josh’s birthday is at the end of October and the count down has already begun (yes, it is painful!). Last night he was telling another new idea of what he would like, and one the things he asked for were red velvet cupcakes. I didn’t even know he’d had them before, but apparently they’re his favourite.
I’ve never made red velvet anything before, so thought I’d give it a go. Practicing of course, for when his birthday actually arrives (by which time he’ll probably want lemon cupcakes). I had a couple of sad looking beetroots in the fridge and though they’d be perfect to use up.
This recipe was a little bit experimental and although I though they turned out perfectly, I had to wait and see what the kids would say when they got home from school. They’re shamefully honest when it come to my cooking.
Luckily they were a hit. I decided not to mention the beetroot bit. Had they known that was in them, the taste test results could have been entirely different. They especially loved the icing (of course).
- 200g peeled and cubed fresh beetroot
- 3 tbs milk
- 120g butter
- 2 eggs
- 50g maple syrup
- 120g raw sugar
- 30g cocoa powder
- 1tps baking powder
- 230g flour
- ICING
- 60g butter
- 130g cream cheese
- 30g cocoa powder
- 1 tsp milk
- 90g icing sugar
- Preheat the oven to 170 degrees.
- Place the beetroot in the mixing bowl and chop for 4 seconds on speed 6. Scrape down the sides and repeat. Set the beetroot aside in a separate bowl.
- Add the butter and sugar and mix on speed 4 for 20 seconds. Scrape down the sides and repeat 3 times, until the mixture is light and creamy (and pink).
- Add the eggs one at a time and beat for 10 seconds each on speed 5.
- Add the milk, maple syrup and reserved beetroot and mix on REVERSE speed 4 for 5 seconds.
- Insert the butterfly.
- Add the baking powder, cocoa and flour and mix for 20 seconds on REVERSE speed 3. You may need to scrape down the sides and repeat.
- Spoon the mixture equally into each cupcake holder until almost full.
- Bake for 20-25 minutes (or until an inserted skewer comes out clean).
- Allow to cook before icing.
- To make the icing:
- Add the butter and cream cheese to the bowl and beat for 15 seconds on speed 4-6. You may need to scrape down the sides and repeat for a further 5-10 seconds.
- Add the icing sugar and cocoa powder and insert the butterfly.
- Mix on REVERSE speed 3 for 20 seconds.
I think I need to find some more hidden veggie recipes that aren’t classed as ‘dinner’.
Do you have any you care you share?
10 comments on “Thermomix beetroot red velvet cupcakes with chocolate cream cheese icing”
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You’re so clever Robyn! What a brilliant recipe! I can’t wait to try this out (and it’s totally healthy because it has beetroot!). Have a great weekend and thanks for linking up with our Fabulous Foodie Fridays party!! xx
Chocolate cream cheese icing? Sounds divine Rob! xx
Hi Rob, what flour do you use, plain or self-raising?
Hey Joyce, either will work. If you use plain then just add a tsp of baking powder. Rob x
Where does the 1 tsp of milk come into the icing?
Wondering what the cooking time would be doing it as a loaf cake…. Will experiment today…
Can i substitute someone in place of the milk?
😐 i mean something not someone!!
It’s the first time we’re baking cakes with the Thermomix and i honestly was expecting dense so-so cupcakes. The actual outcome has blown me away!!
My 13 year old daughter followed your recipe and WOW, the cupcakes are perfectly light and delicious. Best cupcakes ever!!
Thanks for sharing your recipe!
Hi Robyn, is no 6 really necessary? My Thermomix was behaving really strangely so I took the butterfly out..