Paula Deen Bobby’s Red Velvet Cupcakes

Paula Deen Bobby’s Red Velvet Cupcakes use roasted beets instead of food coloring to get that deep red color. Bobby Deen’s lighter version makes 12 cupcakes in 45 minutes, topped with an orange cream cheese frosting. These belong at birthday parties, holiday tables, and any Southern gathering where red velvet is expected.

The beets are the whole trick here. They have to be roasted soft enough to puree into a thick liquid with the oil. If the puree is chunky, the batter turns lumpy and the cupcakes bake unevenly. Blend on the highest setting until it runs smooth, then add the buttermilk, butter, and eggs.

Roast the beets a day or two ahead and keep them in the fridge until you are ready to bake. Let the cupcakes cool completely before frosting, or the cream cheese slides right off. The frosting also holds well overnight, so you can make it the day before.

Paula Deen Bobby’s Red Velvet Cupcakes

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

12

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

460

kcal

Moist chocolate cupcakes colored naturally with pureed roasted beets, finished with a tangy orange cream cheese frosting and a sprinkle of toasted pecans and coconut.

Ingredients

• 6 small roasted beets
  

• 1/4 cup Canola oil
  

• 3/4 cup low-fat buttermilk
  

• 1 stick unsalted butter
  

• 1 teaspoon almond extract
  

• 1 teaspoon vanilla extract
  

• 4 large eggs
  

• 2 1/2 cups cake flour
  

• 1 1/2 cups raw granulated sugar
  

• 3/4 cup unsweetened cocoa powder not Dutch processed
  

• 1 1/2 teaspoons baking powder
  

• 1/2 teaspoon baking soda
  

• 1/2 teaspoon salt
  

• One 8-ounce package reduced-fat cream cheese
  

• 1 1/4 cups Confectioners' sugar
  

• 1/4 cup reduced-fat sour cream
  

• Zest of 1 orange
  

• 1/4 cup toasted chopped pecans
  

• 1/4 cup toasted coconut

Directions

• For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with liners, or spray with nonstick baking spray.
• Step 2: Add the roasted beets and oil into a blender or food processor. Turn to the highest setting and puree until the mixture becomes a thick liquid. Add the buttermilk, butter, almond extract, vanilla extract and eggs and pulse to combine.
• Step 3: In a separate bowl, whisk the flour, sugar, cocoa, baking powder, baking soda and salt together until well incorporated.
• Step 4: Add the dry mixture to the wet mixture and pulse until there are no lumps and the two are combined. Spoon the batter into the prepared cupcake pan and place into the oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Remove from the oven and cool completely in the pan on a rack.
• For the frosting: With an electric mixer on high speed, beat the cream cheese in a medium bowl until very smooth, 2 to 3 minutes. On low speed, beat in the confectioners’ sugar, sour cream, and some of the orange zest until blended, 1 to 2 minutes.
• Step 6: Frost each cupcake with about 2 tablespoons of the frosting and garnish with pecans, coconut, and reserved orange zest.

Tools for this recipe

• Vitamix E310 blender, USA Pan 12-cup muffin pan (set of 2), KitchenAid 5-speed hand mixer, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned beets instead of roasted?

Canned beets have more water and less flavor than roasted. You can use them in a pinch, but drain them well and pat dry before blending. The color will be a bit lighter and the taste slightly different.

How do I roast the beets for this recipe?

Wrap each beet in foil and roast at 375 degrees F for about an hour, until a knife slides through easily. Let them cool, then peel off the skin with your hands or a paper towel. They keep in the fridge for up to five days.

How long do these cupcakes stay fresh?

Frosted cupcakes keep in an airtight container in the fridge for three to four days. Bring them to room temperature for about 20 minutes before serving so the frosting softens. Unfrosted cupcakes freeze well for up to two months.

Can I make the frosting ahead of time?

The frosting holds well in the fridge for up to two days. Cover it tightly and let it sit at room temperature for 15 minutes before spreading. Give it a quick stir to smooth it out again.

Why does the recipe call for almond extract along with vanilla?

The almond extract gives the cupcakes a warm, nutty note that plays off the cocoa and the beets. You can skip it and double the vanilla if you prefer, but the combination is what sets Bobby’s version apart from a basic red velvet.