Red Velvet Cupcakes Made With Love & Beets


Remember back here I said I was making Red Velvet Cupcakes for Mr. Indie Fixx’s birthday? Well, I made them and they were delicious. I made them using this recipe from the Coconut & Lime blog, which called for beets. Mr. IF and I both love beets, so when I went looking for a Red Velvet recipe and saw this one, I knew it was the one for us (plus, it didn’t call for red food dye…yuck).

I did add more cocoa (additional 1/8 cup) and I didn’t use Dutch Process Chocolate, I prefer the kind not processed with alkali, so that’s what I had on hand. They didn’t turn out very red at all, but that’s okay. For me it’s the taste that makes it Red Velvet. I also used the Roux Frosting recipe as well.

The beets were from our own little Recession Garden.

*** Since it seems the majority of you like to hear about what I cook, I will be sharing from time to time.


  1. These look absolutely divine. I’m not a fan of beets too much, so I’m a little wary, but if they taste as good as they look, I’d be game!

  2. I love beets. I guess I’ll have to try this recipe and see if the face that I made when I read the word ‘beets’ in a cupcake recipe sticks.

  3. Haven’t try the beet red velvet cake yet (haven’t even try red velvet cake at all!), but I swear by this frosting recipe 🙂 I find the texture much better then the usual butter and powdered sugar frosting, and the sweetness is just perfect. Thanks for the inspiration, I think I’m long due for a cupcake shaped treat 😉

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