LB cupcakes red velvet cropped

LeaderBrand Red Velvet Beetroot Cupcakes


1. Preheat the oven to 170°C. Line 2 x 12 hole muffin tins with cupcake cases. Set aside.

2. Place the LeaderBrand Pure‘n Ezy Baby Beets in a food processor or high speed blender with the rice vinegar and lemon juice. Blend until a smooth puree.

3. Combine the buttermilk and vanilla extract in a jug or bowl.

4. Sift together the flour, baking powder, baking soda, salt and cocoa. Place all the ingredients back in the sieve and sift again.

5. Cream together the butter and sugar with an electric mixer, until light and fluffy. Add eggs one at a time, beating well after each addition.

6. Use a spatula or metal spoon to fold together the butter mix, with the sifted dry ingredients, beetroot puree and buttermilk. Add a little alternately and continue folding until all has been combined.

7. Pour the batter into the prepared cupcake cases.

8. Bake the cupcakes in the oven for 20-25 minutes, until a toothpick inserted in the centre comes out with clean.

9. Once cooked, place the cupcakes on a rack and cool completely.

10. To make icing, heat the cream in a saucepan, until simmering, but not quite boiling.

11. Break the chocolate pieces into a large bowl. Pour over the hot cream and stir well until chocolate has dissolved. Keep stirring until chocolate lumps have melted. Set aside to cool completely.

12. Once cool, fold the yoghurt into the white chocolate mixture.

13. Ice the cupcakes with the white chocolate and yoghurt icing and enjoy.