Our take on these cupcakes have a rich flavor, and while they aren’t as artificially red as the red velvet cupcakes which use chemical food dyes, the delicious butter cream gets their bright, reddish-pink color from a surprising, delicious and 100% natural source – beets.
This recipe uses the Chef Sense kitchen machine.
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.
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.
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.
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