Natural Red Velvet Cupcakes with beetroot
Prep time: 
Cook time: 
Total time: 
Serves: about 12 cupcakes
Natural Red Velvet Cupcakes with beetroot
  • 100g self raising flour
  • 30g almond meal*
  • 20g beetroot powder***
  • 15g natural cocoa
  • 1 tsp baking powder
  • 100g pureed raw beetroot
  • ½ teaspoon vinegar
  • ½ cup buttermilk**
  • 110g sugar
  • 150ml vegetable oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • Cream Cheese Icing
  • 150g butter, room temperature
  • 250g cream cheese, room temperature
  • 350g icing sugar, sifted
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 180C/160C fan. Line a 12 cup cupcake pan with cupcake papers
  2. Sift dry ingredients together and set aside
  3. Grate peeled raw beetroot and puree it in food processor or use a hand held blender,
  4. combined with the vinegar and buttermilk so it becomes a fine texture
  5. Using an electric mixer, cream the oil, sugar and vanilla for a few minutes then beat in
  6. eggs one at a time, mixing until combined
  7. Alternate adding dry and wet ingredients to the creamed mixture, mix until combined
  8. Spoon batter into cupcake papers, about ⅔ filled. Bake in preheated oven for 20-25
  9. minutes. Test with a skewer
  10. Remove from oven and cool completely before icing
  11. Cream Cheese Icing
  12. Beat butter and cream cheese until well combined
  13. Add vanilla and sift in 1 cup of icing mixture and beat until combined. Then sift in the remaining
  14. sugar and mix until smooth and thick, about 8 minutes.
* If you don’t want to add nuts then just replace the almond meal amount with self-raising flour
**How tomake buttermilk:
Pour 1 tablespoon of vinegar in a cup and then fill up to 1 cup with milk, set aside for about 10 minutes at room temperature.
For this recipe use ½ a tablespoon of vinegar to make ½ cup. You will notice curdled looking milk, that’s your buttermilk
*** Beetroot powder available from health food stores or online
Recipe by Small Kitchen Tales at