truffles in the kitchen: beet velvet cupcakes!
i finally got down to trying this we like it wild recipe today.
i used 1 cup of natural demerara unrefined cane sugar instead of 1 and 1/2 cup of white caster sugar.
this led to some imperfections or distortions:
1. colour imperfect - the cupcake turned out to be purple and brown with more purple on top and more brown at the bottom
2. taste - it seems sweeter at the bottom of the cupcake and it didn't taste very earthy as described in the small stump + studio choo blog. instead the brown sugar kind of covers the earthy flavour of the beetroot!
despite the imperfections, the cake is really moist and yummy.
i didn't have buttermilk so i use regular whole milk with cream of tartar. see recipe for homemade buttermilk here. the result was great! :)
but it's quite troublesome to puree the beetroot.
i don't have a steam oven so i baked the beetroot in a baking dish with one inch of water, covered with foil, at 160 degrees oven for 1 hr or until the beetroot is cooked through.
for the cream cheese icing, i used blueberry and thyme leaves! the taste is interesting and pleasant! :)
recipe from we like it wild recipe
beetroot velvet cupcakes:
1/2 c. unsalted butter, softened
1 1/2 c. sugar
2 eggs
2 1/2 c. all purpose flour
1 tsp. salt
2 tbs. unsweetened cocoa powder
1 c. buttermilk
1c. beets, pureed
1 tsp. vanilla extract
1 tsp. vinegar (whatever you have on hand)
1 tsp. baking soda 1.prepare your beet puree first because they take a good while to cook. i like to oven steam beets by putting them in a loaf pan with about an inch of water, then I cover it with tin foil and bake at 400 for 40 minutes to an hour depending on the size of the beet. when they’re tender, you should be able to smoothly insert a dinner knife all the way through the beet without much effort. Take your beets out of the oven, let them cool until they’re not too hot to handle, and then slide the skin off with your fingers. it should be quite easy to remove. puree in a food processor or blender.
2.preheat your oven (or bring the temp down if you just cooked your beets) to 350 and prepare your cupcake tins with paper liners or grease the pan with butter or oil and dust with flour.
3.cream the butter and sugar, add the eggs and mix well.
4.sift the flour, cocoa powder and salt directly into the mixture and loosely mix.
5.add the butter milk, vanilla, and beet puree and mix just until everything is incorporated.
6.in a small bowl, mix the baking soda and vinegar and fold this into your batter. try not to beat it at this point.
7.bake at 350 for around 17 minutes (my oven is 19 minutes) or until the cake is springy and a fork or toothpick comes out clean when poked into the middle.
8.let cool, frost with cream cheese frosting!cream cheese frosting
1 8oz. package cream cheese (room temperature)
1/2 c. unsalted butter (softened)
1 tsp. vanilla extract
1/2 tsp. salt
1 1/2 c. powdered sugar1.cream together the cream cheese, butter, vanilla and salt. add the powdered sugar and beat until smooth. refrigerate for about an hour to stiffen, then frost away and enjoy!
1 1/2 c. sugar
2 eggs
2 1/2 c. all purpose flour
1 tsp. salt
2 tbs. unsweetened cocoa powder
1 c. buttermilk
1c. beets, pureed
1 tsp. vanilla extract
1 tsp. vinegar (whatever you have on hand)
1 tsp. baking soda 1.prepare your beet puree first because they take a good while to cook. i like to oven steam beets by putting them in a loaf pan with about an inch of water, then I cover it with tin foil and bake at 400 for 40 minutes to an hour depending on the size of the beet. when they’re tender, you should be able to smoothly insert a dinner knife all the way through the beet without much effort. Take your beets out of the oven, let them cool until they’re not too hot to handle, and then slide the skin off with your fingers. it should be quite easy to remove. puree in a food processor or blender.
2.preheat your oven (or bring the temp down if you just cooked your beets) to 350 and prepare your cupcake tins with paper liners or grease the pan with butter or oil and dust with flour.
3.cream the butter and sugar, add the eggs and mix well.
4.sift the flour, cocoa powder and salt directly into the mixture and loosely mix.
5.add the butter milk, vanilla, and beet puree and mix just until everything is incorporated.
6.in a small bowl, mix the baking soda and vinegar and fold this into your batter. try not to beat it at this point.
7.bake at 350 for around 17 minutes (my oven is 19 minutes) or until the cake is springy and a fork or toothpick comes out clean when poked into the middle.
8.let cool, frost with cream cheese frosting!cream cheese frosting
1 8oz. package cream cheese (room temperature)
1/2 c. unsalted butter (softened)
1 tsp. vanilla extract
1/2 tsp. salt
1 1/2 c. powdered sugar1.cream together the cream cheese, butter, vanilla and salt. add the powdered sugar and beat until smooth. refrigerate for about an hour to stiffen, then frost away and enjoy!
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cupcake
truffles in the kitchen
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