Nothing says I <3 you like home baked treats, and when I think of the best Valentine’s treat… it has to be Red Velvet!
With years of tasting and testing recipes I can say with confidence that Iʼve found the absolute best one and the secret ingredient is slow roasted beets.
Not only do they add a delicious earthy sweetness but they colour your batter with a deep
purply-red, which means you donʼt have to add any food colouring (that’s what I call a win-win!)
Luckily, beets are still in season and can be found at almost any grocery store, so pick some up on your next grocery run and make this recipe just in time for V-DAY!
Makes 24 cupcakes or Madeleines
Prep time 4 hrs 30 min
Bake time 18 min
- 3 cups all purpose flour
- 1/3 cups cocoa powder
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- a pinch of kosher salt
- 1/2 butter room temperature
- 1 3/4 cups organic cane sugar
- 2 tsp pure vanilla
- 2 large eggs room temperature
- 1 cup slow baked beets grated
- 1 cup whole milk
- 2 tsp vinegar
- 4 tbsp boiling water
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Wash and wrap 3 large beets in aluminum foil and bake for 4 hours at 325°F and the let cool while still wrapped in the foil. The skin should peel off easily as you unwrap the foil (use gloves to prevent staining your hand red!) Finely grate the beets and reserve for later.
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Whisk or sift the dry ingredients together in a large bowl, and set aside.
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Using a hand or stand mixer, start by creaming the butter & sugar together until it becomes fluffy and lightens in colour (3-5 min).
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Add the vanilla and continue mixing until well incorporated.
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Next, incorporate each egg, being sure the first is well combined before adding the second.
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Mix in the grated beets, the vinegar and milk until well combined.
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Add 1/2 of the dry ingredients and mix gently until incorporated and then add 2 tbsp boiling water and continue alternating between the dry ingredients and boiling water, being careful not to over mix.
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Preheat the oven to 350°F and line 2 muffin tins with cupcake papers.
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Use an ice cream scoop or spoon to fill the muffin molds about halfway and bake for 16-18 min or until a tooth pick test comes out clean.
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Let cool before icing.
P.S. this recipe also doubles as a wonderful Madeleine recipe which can be transformed into whoppie pies if you cut them in two and add some icing in between 🙂
- 1 1/2 cups mascarpone cheese
- 2 cups icing sugar
- 1 tsp vanilla
- 2 tbsp instant espresso
- 3 tbsp heavy cream
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Using a whisk, hand or stand mixer, whip the mascarpone until smooth.
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Add the sugar, 1/2 cup at a time, mixing well between each addition.
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Add the remaining ingredients and mix until well combined.
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Ice the cupcakes immediately or keep refrigerated up to 7 days and use later.
Wishing all of you a very sweet Valentine’s Day!
Don’t forget to share pictures of your recipes by tagging @stokesstores and @priscilaskitchen.