red velvet cupcakes.

Red Velvet Cupcakes

This is probably my most requested recipe. Last week I posted red velvet cupcakes. It is the same recipe as red velvet cake. You just reduce your cooking time. I tried a hack of placing uncooked rice in th muffin pan before adding the liners. This creates a condition like oven effect that keeps your cupcakes evenly cooked.  it was great!

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Red Velvet Cake

There are some things that it is easy to take great pride in. My Red Velvet cake is the best! I recently was at the Farmers Market and overheard someone inquiring about how to do red velvet with beets. Here is my recipe and in the side notes I've included the substitutions to do it with beets. I hope you enjoy it!
Course: Endings
Cuisine: American



  • 1/2 cup Vegetable Shortening For beets, add 1/2 cup butter
  • 1 1/2 cups White Granulated Sugar For beets, 2 cups
  • 2 jumbo Eggs For beets, 3
  • 2 1-oz. bottles Red Food Coloring For beets, 1 cup, uncooked beet puree
  • 1 tsp. Pure Vanilla Extract For beets, 1 Tbs.
  • 2 1/2 cups Sifted Cake Flour
  • 1/2 tsp. Salt For beets, 1 tsp.
  • 2 tsp. Cocoa Powder For beets, 3 Tbs.
  • 1 cup Buttermilk For beets, 3/4 cup
  • 1 Tbs. White VInegar For beets, plus 2 Tbs. Lemon juice
  • 1 tsp. Baking Soda For beets, 1 tsp. Cream of Tartar and 2 tsp. Baking Soda

Cream Cheese Frosting

  • 1 8-oz. pkg. Cream Cheese, at room temperature
  • 1/2 cup Unsalted Butter, at room temperature
  • 1 16-oz. box Confectioners' Sugar
  • 1 tsp. Pure Vanilla Extract



  • Preheat oven to 350°
    Prepare 2 or 3 round cake pans with butter, flour and parchment paper.
  • In the bowl of a stand up mixer, fitted with whisk, beat shortening, until fluffy.
    Gradually add sugar, then eggs, one at a time, Slow speed and stir in food colorng and vanilla.
  • In a medium bowl, whisk together flour, salt and cocoa powder.
    In another bowl combine buttermilk, vinegar and baking soda. don't be alarmed, it will bubble up.
  • Alternating with buttermilk mixture, add flour mixture to shortening. Start and finish with dry ingredients. Do not over work. Use a spatual to fold in last bits of dry. This is where red velvet cake gets tough.
  • Pour into prepred cake pans and bake for 25-35 minutes. You want your tester to have just a few crumbs.

Cream Cheese Frosting

  • Beat cream cheese and butter together until flufft and combined.
    Stir in vanilla.
    Gradually beat in confectioners' sugar until well combined.
    Frosting spreads easier when still soft. Frost cake immediately and refrigerate to set-up before serving.


Ok, stay with me here, this might get complicated. Using the ingredient changes noted, prepare cake with beets, as follows.
Combine beet puree, buttermilk, vinegar, lemon juice and vanilla in a food processor, until smooth.
Beat shortening and butter together, until fluffy. Then add eggs, one at a time.
Sift dry ingredients together.
Alternating with beet mixture, fold flour into butter mixture, until just combined. Do not overwork.
Pour into prepared pans, as above, and bake at 350° for 20-30 minutes, until tester comes out with just a few crumbs.
Follow remaining instructions above.

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