Vanilla Cupcakes with Red Beet Infused Butter Cream

CategoryCooking MethodTagsDifficultyBeginner
Yields1 Serving
Yields1 Serving

Our take on these cupcakes has a rich flavor, and while they aren’t as artificially red as the red velvet cupcakes which use chemical food dyes, the delicious buttercream gets their bright, reddish-pink color from a surprising, delicious, and 100% natural source – beets.


 285 g butter
 285 g sugar
 285 g self raising flour
 115 g plain flour
 5 eggs
 10 ml milk
Ingredients for Butter Icing
 250 g butter
 500 g icing sugar
 few drops organic red beet food colour or other red food colour
Ingredients and Equipment for Homemade Food Colour Purple-Red Food Colour
 1 organic red beet
 1 pair of gloves
 1 pot of water



Using a Chef Sense fitted with a paddle, cream butter and sugar until light and fluffy, add in eggs, one at a time.


Mix well and fold in sifted self-raising flour and plain flour.


Mix in milk to achieve a smooth consistency.


Fill batter into cup cake moulds about 3/4 full.


Bake at 160ºC for 30 minutes.

Butter Icing

Cream the butter lightly.


Mix in icing sugar.


Mix in food colouring roughly to form a marbled icing.


Fill a piping bag with the butter icing and pipe through.

Homemade Food Colour Purple-Red Food Colour

Soak the beet for 1 – 2 hours then wash under running water.


Put the beet into a Cooking Chef, cover and bring to a boil at temperature 100 degrees Celsius. Cook beet until tender (test by piercing with a fork). Remove from the heat.


Let the beet cool completely then peel and chop the beet. Put the chopped beet into a food processor then pour it out into a bowl. Mix the beet and juice together and let it soak for about 5 hours.


Strain the liquid into a jar and add 1/2 tsp of vinegar to stabilise the colour and to preserve the juice.


Now add the beet juice a little at a time into your butter icing for the desired shade of colour. The results may vary depending upon the variety of beet used.

This recipe uses Kitchen Machines

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