Red velvet without the artificial dye? This is it! Using garden or farmers’ market beets to color these cupcakes makes a world of difference in moistness and flavor. And no one will know they contain beets, so your secret is safe with us!
Beet Red Velvet Cupcakes With Cream Cheese Frosting
Beet Tips
Choose beets that are small and firm with deep maroon coloring, unblemished skin, and bright green leaves with no sign of wilting.
To store beets, trim the greens 1-2 inches from the root as soon as you get them home. The leaves will sap the moisture from the beetroot.
Store the greens in a separate plastic bag and use them within two days. The root bulbs should also be bagged separately and can be stored in the refrigerator crisper drawer for 7 to 10 days. More ways to store your root veggies here!
Fresh cooked beets may also be frozen for up to ten months. Be sure to peel before freezing in airtight containers or plastic bags, leaving no air in the container.
Looking for more beet recipes? These can’t be beat!
