These beet cupcakes have a moist tender crumb and a vibrant golden hue thanks to the roasted beet puree in the batter. The dulce de leche mousseline buttercream, highlights the earthy flavors in the cupcake while adding a satiny creaminess that melts into a pool of caramely goodness on your tongue.
This is my submission into April’s Dinner and a Movie. For those not familiar with the event, each month, Susan from Sticky Gooey Chewy Creamy or I choose a movie that will hopefully inspire a culinary endeavor. This month, I chose Wedding Crashers. It’s not really a food movie, but since the whole movie is about weddings, and two guys that try and pass themselves off as guests, I thought there were a couple creative directions people could go with the theme.
For my entry, I went with the second half of the title. I’ve never actually crashed a wedding myself, but blending in without getting noticed seems like an enticing challenge. I “crashed” these ordinary cupcakes by sneaking in a whole golden beet, and unless I told you otherwise, these little guys could pass as yellow velvet cakes.
If you eat these cupcakes without the frosting, you can almost get away with calling them healthy, since half the sugar comes from the beet puree. Then there’s all the vitamins and minerals from the nutrient rich beets… At least that’s what you can tell yourself as you pipe a few tablespoons of butter and sugar on top.
I know… the piping work is bad. One of the kinder remarks I got was that they look like cute little snails, and I won’t even mention the other reference as it might dissuade you from making these. While it was mostly my lack of piping skills to blame here, part of the problem was the fact that I went tipless since I didn’t have a round tip big enough to get the effect I was going for.
Aside from their looks, I was pretty happy with the way these cupcakes turned out. Moist, tender, and vibrant, there’s a lot of possibilities here, using both red and yellow beets. This also has me thinking about what other vegetables I can sneak into cupcakes… avocados… stinging nettles… brussel sprouts? Okay, well maybe brussel sprouts is taking it a bit too far, but you get the idea:-)
Ingredients
for cupcake
- 1 golden beet medium
- 2 eggs whole
- 1 cake flour (+ 2 Tbs) (+ 2 Tbs)
- 1/2 cups brown sugar light
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 6 tablespoons cultured unsalted butter at room temperature
for butter cream
- 1/3 cups sugar
- 2 tablespoons water
- 2 egg whites large
- 2 cultured unsalted butter sticks of softened but still cool
Steps
- Wrap a whole beet in foil and roast in a 350 degree oven until tender (about 1 hour). Allow to cool, then peel and roughly chop. Add to food processor with eggs and process until smooth and creamy.
- Preheat the oven to 350 degrees F and line a muffin pan with cupcake liners.
- In the bowl of an electric mixer, use a fork to whisk together the cake flour, brown sugar, baking powder and salt. Using the paddle attachment, beat in the the butter until well incorporated. Add the beet and egg mixture and mix until just combined (do not overmix).
- Fill the cupcake molds about 2/3 of the way full and put the pan in the oven. Bake for 20-25 minutes or until a toothpick comes out clean. Remove the pan from the oven and immediately transfer the cupcakes to a wire rack to prevent the cupcakes from overcooking and becoming dry. Allow the cupcakes to cool completely.
- For the butter cream, beat the egg whites with the whisk attachment until they hold stiff peaks. Heat the sugar and water in a small saucepan until it reaches 245 degrees F. With the mixer on medium speed, slowly pour the sugar mixture into the egg whites being very careful not to splash the hot sugar on yourself. When you're done adding the sugar, turn the mixer back up to high and whisk until the egg mixture has cooled down.
- Add the softened butter 1 tablespoon at a time until it is fully incorporated. Add the dulce de leche then whisk until the mixture is smooth and glossy. If it's too soft, put it in the fridge for a few minutes to chill, then whisk again.
- Put the frosting in a piping bag with a large round tip and frost the cupcakes in a swirling pattern.
Beet cupcake is new to me but sounds so healthy (without frosting)! Must give it a try one day!
Marc…you are the king of successful food experiments…absolutely love the whole concept here! And the piping looks great!
Hi Marc, I love the flavour combination here. Very unusual. I am a big big fan of beetroot but rarely see it in dessert form. I would never think of pairing that with dulce de leche. I must give that a try. Also, like the dinner and movie idea. Have book-marked that to check out for next month!
Beet cupcake is new to me but sounds so healthy (without frosting)! Must give it a try one day!
Simply ingenious…but you already know that. Love the combo.
Greatly creative! 🙂
That is so clever! I was just searching for a red velvet cake recipe yesterday, but didn’t exactly want to use a whole bottle of colouring. That buttercream looks divine.. I love meringue based buttercreams.
Marc…you are the king of successful food experiments…absolutely love the whole concept here! And the piping looks great!
Hi Marc, I love the flavour combination here. Very unusual. I am a big big fan of beetroot but rarely see it in dessert form. I would never think of pairing that with dulce de leche. I must give that a try. Also, like the dinner and movie idea. Have book-marked that to check out for next month!
What an interesting idea! I would never have thought of using beets in a cake, but it makes perfect sense.
and, I think your buttercream looks great. Much better than I could do!
I’m working on my entry today. I’ll get it out to you as soon as I can.
Marc,
I so wanna try this. Now!!!!!!!!!!!
Congratulations, you always post this amazing latino inspired recipes that I just love.
Gracias ;-D
You and Liz should’ve renewed your vows and had beet cupcakes and brussels sprouts cookies as the dessert!
Your piping skills look great to me.
I like the healthy addition of beets in this recipe, but please no little cabbage heads!
Hey, why didn’t you tell me?! I totally could’ve hooked you up at the Broadway Panhandler or something, lol 🙂
A pity I’m too late for the event… Wedding Crashers is the only movie I’ve watched that you’ve featured! Yeah, I don’t go for the Academy Award-nominated, only the slapstick buddy movies. I would’ve made a giant stack of waffles (for the breakfast scene at the mansion– yes, it’s one of my favorite movies).
Love these beet cupcakes – great idea and sounds delicious!
Simply ingenious…but you already know that. Love the combo.
Greatly creative! 🙂
That is so clever! I was just searching for a red velvet cake recipe yesterday, but didn’t exactly want to use a whole bottle of colouring. That buttercream looks divine.. I love meringue based buttercreams.
adorable. my niece is turning one and i just had a discussion about “healthy” cupcakes for her.
Vegis in cupcakes are always a good idea. Perhaps a red beet for the little girl? Peppercorn buttercream for the adults?
Beet cake sounds delicious! And, dulce de leche is never a bad thing. I think they look great!
They are beautiful! Love the gorgeous golden colour on the cupcakes. Very clever indeed!
The beets are a great idea. Pretty color, sweet taste. You’ve done it again!
LOL Marc, I know what other references you might have been thinking of. I even know the Japanese word for one of the possible references. 🙂 Even with the mental image of that thing, I’m still not dissuaded from trying these cupcakes. They look delicious.
What an interesting idea! I would never have thought of using beets in a cake, but it makes perfect sense.
and, I think your buttercream looks great. Much better than I could do!
I’m working on my entry today. I’ll get it out to you as soon as I can.
Marc,
I so wanna try this. Now!!!!!!!!!!!
Congratulations, you always post this amazing latino inspired recipes that I just love.
Gracias ;-D
You and Liz should’ve renewed your vows and had beet cupcakes and brussels sprouts cookies as the dessert!
Your piping skills look great to me.
I like the healthy addition of beets in this recipe, but please no little cabbage heads!
I’m diggin’ it, Marc! Love the gorgeous golden cupcakes, and I think the piping looks just fine:)
Hey, why didn’t you tell me?! I totally could’ve hooked you up at the Broadway Panhandler or something, lol 🙂
A pity I’m too late for the event… Wedding Crashers is the only movie I’ve watched that you’ve featured! Yeah, I don’t go for the Academy Award-nominated, only the slapstick buddy movies. I would’ve made a giant stack of waffles (for the breakfast scene at the mansion– yes, it’s one of my favorite movies).
Love these beet cupcakes – great idea and sounds delicious!
marc, it’s official
i have grown to love you
i mean, who thinks of these things???
you and peter the greek and stephane
seriously damn amazing food
i am in awe once again
btw – i think they look just lovely
I just love to be able to come on your blog and say “well guys, I’ve tasted this because Marc let me have TWO of them. Yes. And it’s pretty darn good too.”
I’m still waiting for the nettle & ramp cupcake. Finally an innovative approach to cupcakes. Plus you got Claudia in awe 😀
adorable. my niece is turning one and i just had a discussion about “healthy” cupcakes for her.
Vegis in cupcakes are always a good idea. Perhaps a red beet for the little girl? Peppercorn buttercream for the adults?
Beet cake sounds delicious! And, dulce de leche is never a bad thing. I think they look great!
They are beautiful! Love the gorgeous golden colour on the cupcakes. Very clever indeed!
The beets are a great idea. Pretty color, sweet taste. You’ve done it again!
LOL Marc, I know what other references you might have been thinking of. I even know the Japanese word for one of the possible references. 🙂 Even with the mental image of that thing, I’m still not dissuaded from trying these cupcakes. They look delicious.
I’m diggin’ it, Marc! Love the gorgeous golden cupcakes, and I think the piping looks just fine:)
excellent idea w/ the use of the golden beet. they are starchy yet slightly sweet, so i can totally see what you did there. you’re a smart one, marc…but we already knew that!
as for the use of dulce de leche, well, you know we just got back from argentina so my love for it is infinite now!
marc, it’s official
i have grown to love you
i mean, who thinks of these things???
you and peter the greek and stephane
seriously damn amazing food
i am in awe once again
btw – i think they look just lovely
I just love to be able to come on your blog and say “well guys, I’ve tasted this because Marc let me have TWO of them. Yes. And it’s pretty darn good too.”
I’m still waiting for the nettle & ramp cupcake. Finally an innovative approach to cupcakes. Plus you got Claudia in awe 😀
I think they look great Marc! I couldn’t have done a better job piping that frosting, and what a great idea to add roasted beets!
excellent idea w/ the use of the golden beet. they are starchy yet slightly sweet, so i can totally see what you did there. you’re a smart one, marc…but we already knew that!
as for the use of dulce de leche, well, you know we just got back from argentina so my love for it is infinite now!
What a clever idea. I think your piping is way better than mine, they really look good and professional.
Cheers,
elra
I was wondering how you were using these ingredients when I saw your twitter a few days ago. Is it just me, or is America in serious cupcake craze? Is this a new thing over the last few years or have I just been oblivious for decades? (don’t answer that, Marc) Still, I should not tease you, because at least you aren’t making bacon cupcakes topped with bacon sprinkles, in bacon cupcake holders. 😉
I think they look great Marc! I couldn’t have done a better job piping that frosting, and what a great idea to add roasted beets!
What a clever idea. I think your piping is way better than mine, they really look good and professional.
Cheers,
elra
I was wondering how you were using these ingredients when I saw your twitter a few days ago. Is it just me, or is America in serious cupcake craze? Is this a new thing over the last few years or have I just been oblivious for decades? (don’t answer that, Marc) Still, I should not tease you, because at least you aren’t making bacon cupcakes topped with bacon sprinkles, in bacon cupcake holders. 😉
Yea, I don’t get the craze either. Especially paying upwards of $4 a cupcake! Don’t tease me about putting bacon in desserts as you know I’ll go and make a bacon thyme cupcake with a praline buttercream in a heartbeat.
At first I thought, yeah, I would stop short of putting brussel sprouts in cupcakes but then I remembered that I’ve just been putting potatoes in milkshakes, so you just never know…
You know, this is the second dessert recipe I’ve seen with beets in the last week (someone passed along a recipe for red beet cake to me). I would never think to use beets in a dessert, but it looks like it works!
At first I thought, yeah, I would stop short of putting brussel sprouts in cupcakes but then I remembered that I’ve just been putting potatoes in milkshakes, so you just never know…