red velvet beetroot cupcakes {gluten free}

red velvet beetroot cupcakes {gluten free}

I've never really seen the point of red velvet cake or adding beetroot to cakes until I tried this recipe from the New York Times. The texture is spot on and the cocoa/beetroot combo is subtle without being overpowering. Note that I only get 10 cakes out of this but I used very large cases so you might well get a few more.

Ingredients

  • 2 medium beetroot
  • 120ml (1/2 cup) buttermilk
  • Juice of 1/2 lemon
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 120g (1 cup) rice flour
  • 2 1/2 tablespoons corn flour / corn starch
  • 2 tablespoons cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 115g (1 stick) unsalted butter, softened
  • 200g (1 cup less 2 tablespoons) unrefined caster sugar
  • 2 eggs, lightly beaten
  • 55g (1/2 stick) unsalted butter, at room temperature
  • 300g (2 1/2 cups) icing sugar / powdered sugar
  • 125g (1/2 cup) cream cheese, cold
  • Red fondant icing, for decoration (totally optional)
Read the whole recipe on london bakes