Recipe Collection

Beet Red Velvet Cupcakes

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Ingredients

  • 1 box white cake mix
  • 2 medium beets or 1 large beet
  • 2 eggs
  • 1/3 cup oil
  • Zest of 1 lemon or lemon juice
  • 1/3 cup sugar

Instructions:

  1. Preheat oven to 350° F.
  2. Bring a large pot of water to a boil.
  3. Peel beets, cut them into chunks, and place them into boiling water. Boil until fork tender, about 15-30 minutes.
  4. Once done, drain the water, peel the beets, and allow them to cool.
  5. Puree the beets by placing them in a blender or food processor and pulse until smooth. (Don’t have a blender? No problem! A potato masher, or fork can be used to mash the beets into a puree to achieve the same result.) More water can be added if the puree is too thick.
  6. In a bowl, combine the cake mix, beet puree, eggs, and oil. Stir until just combined
  7. Spray a muffin pan with non-stick cooking spray and fill each cup about 3/4 full.
  8. Mix together the zest of one lemon, or a splash of lemon juice to 1/3 cup of sugar. Once combined, sprinkle on top of each muffin.
  9. Bake for 18-22 minutes or until a toothpick/fork comes out clean
  10. Refrigerate several hours or overnight.

Source: FoodShare Culinary Medicine Kitchen

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