Forget the artificial coloring – these red velvet cupcakes are colored naturally with beets. But the real star is the white chocolate cream cheese frosting!

Experience Decadent Natural Red Velvet Cupcakes with Irresistible White Chocolate Cream Cheese Frosting

There’s something undeniably captivating about Red Velvet cupcakes. Their striking color, coupled with a subtly chocolatey flavor and tangy cream cheese frosting, has made them a beloved classic for generations. While traditional recipes often rely on artificial food coloring to achieve that iconic crimson hue, a growing trend embraces natural alternatives. This particular recipe takes a delightful detour, using beets to color the cupcakes, and pairing them with an absolutely divine white chocolate cream cheese frosting that truly steals the show. Get ready to embark on a baking adventure that proves natural beauty can be just as delicious, especially when crowned with a truly exceptional topping.

The Quest for Naturally Colored Red Velvet: Beets in the Batter

The allure of red velvet lies not just in its taste but also in its vibrant appearance. Historically, some claim the “red” came from a reaction between natural cocoa and acidic ingredients, but modern recipes largely rely on artificial red food dye. For those seeking a more wholesome approach, beetroot has emerged as a popular natural coloring agent. The idea is simple: puree beets and incorporate them into the batter, lending a beautiful, earthy red tone without any artificial additives.

My journey with naturally colored red velvet began with a healthy dose of skepticism. I’d read countless articles and heard many home bakers claim that beets, when used for coloring, impart no discernible flavor to the cupcakes. This seemed almost too good to be true. Always eager to experiment in the kitchen, I decided this was the perfect opportunity to put that theory to the test. After all, the prospect of a red velvet cupcake that was both visually stunning and free from artificial dyes was incredibly appealing.

Crafting the Cupcake Base: A Beetroot Revelation (and a Surprise)

Following a recipe inspired by Rachael Ray’s extensive archives – a pleasant surprise given her self-proclaimed non-baker status – I meticulously prepared the beet puree. The process of simmering and blending the beets was straightforward, transforming the humble root vegetable into a rich, vibrant paste ready to be incorporated into the batter. The initial mix looked promising, a deep reddish-brown that hinted at the classic red velvet shade.

However, as the cupcakes baked and cooled, a subtle truth began to emerge. Despite popular belief, I found that the beets did, in fact, impart a distinct flavor to the cupcakes. For me, it was an earthy undertone that, while not unpleasant, felt a little “strange” in a sweet treat. It wasn’t the pure, subtle chocolate flavor I usually associate with red velvet. It was an interesting experiment, demonstrating that while natural coloring is achievable, it sometimes comes with a nuanced flavor profile that might not appeal to everyone looking for a traditional red velvet experience. Curiously, the recipe also yielded an unexpectedly large batch, producing 20 cupcakes from what was supposed to be a half batch of a 12-cupcake recipe, a testament to the varying outcomes in home baking.

The Real Star: Decadent White Chocolate Cream Cheese Frosting

While the beetroot experiment in the cupcake base offered an interesting perspective, the true saving grace and absolute star of this recipe was undoubtedly the white chocolate cream cheese frosting. From the very first taste, it was clear this wasn’t just any ordinary frosting; it was a revelation. Rich, velvety, and bursting with flavor, this frosting elevated the entire dessert from an interesting experiment to a truly unforgettable indulgence.

Traditional cream cheese frosting is beloved for its tangy and sweet profile, but the addition of melted white chocolate takes it to an entirely new level. The white chocolate contributes a luxurious smoothness and an extra layer of creamy sweetness that perfectly balances the slight tang of the cream cheese. Its decadence is unmatched, creating a texture that’s both light and incredibly rich. My husband and I found ourselves completely captivated by this frosting, shamelessly licking it off the cupcakes. It was so exquisitely delicious that it made the slightly unusual flavor of the cupcake base almost entirely forgivable. This frosting recipe is a keeper, destined to become a staple for countless future baking projects, whether paired with these cupcakes or other delightful treats.

The beauty of this white chocolate cream cheese frosting lies in its simplicity and profound impact. It transforms a humble cupcake into a gourmet experience. Its creamy texture makes it incredibly easy to pipe, creating beautiful swirls and decorations that add to the visual appeal. The sweetness from the confectioners’ sugar combined with the richness of white chocolate and the subtle tang of cream cheese creates a symphony of flavors that is truly irresistible. This frosting is versatile enough for cakes, cookies, or even as a standalone treat for those moments when only pure indulgence will do.

Baking Tips for Perfect Cupcakes and Frosting

Achieving baking perfection, especially with cupcakes, involves a few key practices. For the cupcakes, ensure your ingredients are at room temperature, especially eggs and yogurt, for a smooth, well-emulsified batter. Avoid overmixing the batter once the dry ingredients are added; mix just until combined to keep the cupcakes tender. Fill your cupcake liners about two-thirds full to prevent overflowing and ensure even baking. And most importantly, let the cupcakes cool completely before frosting. Attempting to frost warm cupcakes will lead to a melty, messy disaster.

For the white chocolate cream cheese frosting, using softened butter and cream cheese is crucial for a lump-free, creamy texture. Beat these together until light and fluffy before adding the confectioners’ sugar. When incorporating the melted white chocolate, make sure it’s cooled slightly but still liquid; if it’s too hot, it can affect the texture of the frosting. Beat until the frosting is smooth, light, and wonderfully fluffy. If the frosting seems too soft, a short stint in the refrigerator can help it firm up for easier piping.

Serving Suggestions & Occasions

These naturally colored red velvet cupcakes with white chocolate cream cheese frosting are perfect for a wide array of occasions. Their striking color makes them an ideal dessert for Valentine’s Day, anniversaries, or any romantic celebration. However, their deliciousness isn’t limited to February; they’re wonderful for birthdays, potlucks, holiday gatherings, or simply as a special weekend treat. Garnish with a sprinkle of white chocolate shavings or a tiny red berry for an elegant touch. While the beet-colored cupcake offers a unique flavor profile, the frosting’s universal appeal ensures these will be a hit. Don’t be afraid to experiment with your own additions, perhaps a touch of orange zest in the frosting for brightness, or a sprinkle of cocoa nibs for a contrasting crunch.

Conclusion: A Sweet Journey with a Star Frosting

While the experiment with natural beet coloring for red velvet cupcakes offered an interesting taste experience, it was the white chocolate cream cheese frosting that truly captivated and cemented this recipe’s place in my collection. It’s a reminder that sometimes, the unexpected elements can shine the brightest. Whether you’re intrigued by the natural coloring or simply searching for a phenomenal frosting recipe, this creation promises a unique and ultimately satisfying dessert experience. Give it a try, and let the magic of white chocolate and cream cheese transform your next batch of cupcakes!

Red Velvet Cupcakes with White Chocolate Cream Cheese Frosting Recipe

Ingredients

For the Cupcakes:

• 1 1/2 pounds beets (4 to 5 medium), trimmed, peeled, and cut into 1/4-inch thick slices
• 2 1/4 cups water
• 2 1/4 cups light brown sugar
• 2 1/3 cups all-purpose flour
• 1/4 cup plus 2 tablespoons unsweetened cocoa powder
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon plus a pinch of salt
• 6 large eggs
• 6 sticks (1 1/2 pounds) unsalted butter, 2 sticks melted and 4 sticks softened
• 3/4 cup plain whole-milk Greek yogurt

For the White Chocolate Cream Cheese Frosting:

• 2 (8-ounce) packages cream cheese, softened
• 4 sticks (1 pound) unsalted butter, softened
• 1 1/2 cups confectioners’ sugar
• 8 ounces white chocolate, chopped and melted
• 4 teaspoons vanilla extract
• A pinch of salt (or to taste)

Instructions

1. **Prepare the Beet Puree:** In a medium saucepan, combine the sliced beets and 2 1/4 cups water. Bring to a simmer over medium heat. Cover and cook until the beets are fork-tender, which should take about 35 minutes.
2. **Puree the Beets:** Once tender, use a slotted spoon to transfer the cooked beets to a food processor or blender. Reserve the cooking water. Puree the beets until smooth, adding just enough of the reserved cooking water to achieve 2 1/4 cups of beet puree. Transfer the puree to a medium-sized bowl and stir in the light brown sugar. Set aside.
3. **Prepare for Baking:** Position an oven rack in the bottom third of your oven and preheat the oven to 350°F (175°C). Line muffin tins with baking liners.
4. **Combine Dry Ingredients:** In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and 3/4 teaspoon of salt.
5. **Mix Wet Ingredients:** Whisk the eggs into the beet puree until well combined. Then, whisk in the melted butter and the Greek yogurt.
6. **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients in two batches, whisking gently after each addition until the batter is smooth. Be careful not to overmix.
7. **Bake the Cupcakes:** Spoon the cupcake mixture into the prepared baking cups, filling each approximately two-thirds full. Bake in the preheated oven for 27 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
8. **Make the White Chocolate Cream Cheese Frosting:** While the cupcakes cool, prepare the frosting. In a large bowl, using an electric mixer, beat the softened butter and cream cheese together until the mixture is smooth and creamy.
9. **Finish the Frosting:** Gradually mix in the confectioners’ sugar and a pinch of salt until fully incorporated. Beat in the cooled, melted white chocolate and vanilla extract until the frosting is light and fluffy.
10. **Frost the Cupcakes:** Once the cupcakes are completely cool, transfer the frosting to a pastry bag fitted with your favorite tip (or use an offset spatula) and pipe the frosting generously onto each cupcake.

Adapted from rachaelray.com