Savoury Red-Beet Velvet Cupcakes

Savoury red-beet velvet cupcake

Savoury red-beet velvet cupcake

It had been quite a while that I wanted to participate in  Fae’s Look I Made It! by re-making one of her fantastic recipes but with a twist. I went through many of Fae’s great recipes and the red-beet velvet cupcake was my first choice because they are so pretty. The twist I wanted to put on it was to make a savoury version of it.

Background fact: One of the most basic and common Iranian breakfasts is : (Naan) Bread, (goats or sheep ) cheese , walnuts and herbs. It is known as نون پنیر سبزی “Noon, Paneer , Sabzi” which is usually accompanied with sweet tea. It’s very healthy and to me very delicious.

Joining the two stories I decided to make the red-beet velvet cup cakes to an Iranian savoury breakfast.

Personally, I am very proud of this dish. I loved how it tasted plus the textures are perfect. I have to admit that this was my second attempt as I had some refining to do from first round.  Here are what I learned from my first poor attempt:

  1. If you make your own beet puree, make sure your beets are absolutely soft coming out of the oven, otherwise your mixture will be lumpy and your cup cakes wonky!
  2. I couldn’t make gluten-free flour to work with this recipe ( ..and many other recipes!)
  3. I am terrible in piping- suffering from piping-disorder-syndrome!  The expensive goats cheese was not a good time to practice piping. Try to get some help via youtube before hand.

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INGREDIENTS AND METHOD: ( I have copied from Fae’s twist and Tango but highlighted what I did different).

  • 3 medium red beets – This round I used premium brand Polish beet puree with a hint of horseradish in a jar
  • 2 cups all-purpose unbleached flour . ( I used normal cause I didn’t have unbleached)
  • 1 tsp baking powder
  • ¾ 2 tsp salt
  • dash (1/8 tsp) cinnamon  ground cumin
  •  1 cup + 3 Tbsp sugar
  • 3 eggs at room temperature
  • 6 oz unsalted butter (1 ¼ stick) at room temperature  3tsp olive oil
  • 1 tsp vanilla extract

ICING:

  • Soft goats cheese + Cream cheese 1:1 ratio

METHOD:

Followed  Fae’s method exactly with my ingredients

  1. Whisk together flour, baking powder, salt and cinnamon cumin  in a bowl and set aside.
  2. Keep rack on middle oven shelf and preheat oven to 350F.
  3.  In a large bowl, using electric mixer, beat eggs with sugar, until creamy. Add soft butter and vanilla and beat a bit longer.  Add puréed, roasted beets and fold in with a silicone spatula.
  4. Sprinkle flour mixture in several batches, as you continue to fold mixture. Add the oil and mix using a fork.
  5.  Spoon thick batter into cupcake liners and fill each, almost to the top.
  6.  Bake until inserted (20mins in a fan oven) toothpick comes out almost dry and clean.
  7. Still in pan, on the rack, let cool for 5 minutes. Take cupcakes out of pan and let cool completely on rack.
  8. Decorate with frosting.
  9. I served it with side salad of cucumber, walnuts and mint leaves with walnut oil dressing.

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Fae I hope you like this. I think this will make a very pretty starter! 🙂

Thanks for looking and come back soon!

Nargess

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This entry was published on July 21, 2013 at 11:22 am. It’s filed under All the Recipes jumbled up!, BREAKFAST, VEGETARIAN and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

19 thoughts on “Savoury Red-Beet Velvet Cupcakes

  1. What a wonderful twist on Fae’s delicious recipe. I love the savory beet cupcake, perfect for breakfast or any time of day for that matter. It’s beautiful!

  2. Thanks Suzanne! Glad you think so!

  3. How cool that you are participating in Look I Made it! Looks great!

  4. These are so unique and pretty! I love how your turned this into a savory cake. Also appreciate how your posted your first “poor attempt”. The frosting of soft goat cheese/cream cheese w/mint and walnut oil is genius! 🙂

  5. Darling Nargess! 😀
    – What a pleasant surprise! I should have been the first to respond with joy… but my time zone is different and I am a late riser on Sundays! 😀 )))
    – I’ve said it before… you are one creative lady! What a marvelous version of red-beet velvet cupcakes… a savory creation! I’ll be on it to post on ‘Look, I made it!’.
    Thank you very much for your participation! 😀 Fae.

  6. As I’m trying to like beets I really should cook them with cumin, as I just love it.
    – And really like your cream cheese and goat cheese topping. So much healthier than most.

  7. Pingback: Look, I made it! → Savoury Red-Beet Velvet Cupcakes | Fae's Twist & Tango

  8. Pingback: Red-Beet Velvet Cupcakes | Fae's Twist & Tango

  9. Absolutely lovely!Well done!

  10. Love the idea! Gotta try it 🙂

  11. Brilliant! I’ve always thought it was a bit silly for red velvet cake to only be red from food colouring instead of a pivotal ingredient… I love the healthy adjustments and the fact that you’re proud of it makes me want to try it even more.
    By the way, that نون پنیر سبزی sounds like a dream. Must try it in Iran one day.

  12. Thank you for the auspicious writeup. It in fact was once a leisure account it. Glance complicated to far introduced agreeable from you! However, how could we communicate?|

  13. These are the loveliest cupcakes, and I love your little twist!! Celeste 🙂

  14. I love savory cupcakes. Such a refreshing change of pace with the nice element of surprise 😉

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