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RED VELVET DONUTS
These donuts and cupcakes, naturally dyed with beetroot and with a delicious greek yogurt frosting, are perfect for Valentine's Day!
Course
Dessert
Cuisine
American
Keyword
Beet, Beetroot, Donuts
Prep Time
15
minutes
minutes
Cook Time
17
minutes
minutes
Total Time
32
minutes
minutes
Servings
12
donuts (approx)
Ingredients
100 gr
Beetroot (to purée)
approximately 1 beetroot
15
gr
Water
2
Eggs (at room temperature)
60
gr
Raw brown sugar
40
gr
Extra virgin olive oil
1 teaspoon
Apple cider vinegar
165 gr
Organic all-purpose flour
5-10 gr
Unsweetened cocoa powder
7 gr
Baking powder
Vanilla Extract
25 gr
Chocolate chunks
For the "frosting":
100/150 gr
Greek yogurt
2 teaspoons
Maple syrup
To decorate:
Chocolate decorations (hearts...)
Instructions
Boil the beetroot until soft. Then peel it and purée it - with 15 gr of water - using a food processor. The smoother the better.
Preheat the oven at 175°C (350°F).
In a large bowl, using a stand/hand mixer, whisk together eggs and brown sugar until nice and fluffy.
Add beetroot purée, oil and apple cider vinegar and whisk again.
Sift flour, cocoa powder and baking powder into the wet mixture and stir (do not over-mix).
Lastly add vanilla and chocolate chips and combine with a spatula.
Pour the mixture into the cupcakes liners or donuts molds. Bake for 15/17 minutes (check with a toothpick).
To decorate:
Combine greek yogurt (better if "drained" so it's firmer) and maple syrup then decorated your donuts and cupcakes.