Creative Dessert Recipe: Beet-Red Velvet Cupcakes

The other day we sampled a red velvet cupcake at a local bakery. Though we've eaten more than our share of red velvet desserts over the years, there was something that set this particular cupcake apart. Its deep red/purple hue looked somehow more natural than the run-of-the-mill artificial "red velvet" shades typical of lesser quality cupcakes. It was incredibly moist and denser than an ordinary cupcake. It contained just the right dosage of sweetness. 

After talking with the owners of the place, we discovered the cupcakes were made with beets! That's right-- none of that mysterious, artificial food coloring we're so used to. While beets prepared in a more traditional manner aren't normally our cup of tea, we were happy to discover that their usual intense flavor is masked in this recipe. What you're left with are all-natural red cupcakes with a texture and flavor that tops their artificial counterparts. We just had to recreate this recipe at home. 

Next time your sweet tooth calls, try this natural spin on an old cupcake favorite!

Beet-Red Velvet Cupcakes

Ingredients

3/4 cup beet puree 
1 tablespoon lemon juice
1 1/2 teaspoons rice vinegar
3/4 cup sugar
1 stick butter, room temperature
1 teaspoon vanilla extract
3/4 teaspoon salt
3/4 teaspoon baking powder
1 1/4 cups flour
2 eggs
1/2 cup buttermilk
1 tablespoon natural cocoa powder (not Dutch Process, or dark cocoa powder)

Cream Cheese Frosting:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Directions:1. To make beet puree: boil or roast beets until tender and puree with an immersion blender or food processor until completely smooth.  

2. Miix beet puree, vinegar, and lemon juice, followed by the rest of the ingredients, starting with wet ingredients before dry. Mix until batter is smooth. 

 

3. Bake for 18 minutes at 350 F.

 

 

4. To make cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. 

 

5. Once cupcakes are baked, allow to cool and then top with cream cheese frosting. 

 

6. Enjoy!

Dessert Recipe: Rich Vanilla Cheesecake

If there is one dessert that screams decadent, it's cheesecake. It's also one of those desserts that when the craving strikes, nothing else quite hits the spot. That's why today's recipe is devoted to creating this perfectly creamy treat.

A vanilla cheesecake is certainly one of the most basic and versatile versions of this dessert. Its flavors are simple enough, and it's just waiting for a great topping like a chocolate or strawberry sauce, or even some salted caramel. As pictured below, we just decided to plate with a simple chocolate sauce, but feel free to serve a variety of options to guests or experiment with your own personal favorite. Keep reading below for this delicious cheesecake recipe...

Vanilla Cheesecake

Ingredients

• 2 tablespoons unsalted butter, melted
• 1 cup crushed Nilla wafers
• 2lbs cream cheese
• 1 1/4 cup sugar
• 4 large eggs
• 1 teaspoon grated lemon zest
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 1/4 cup sour cream

Directions

1. Preheat the oven to 375F. Line the bottom of a 9" springform pan with foil, tucking the foil tightly underneath the pan bottom. Assemble the pan, then unfold the foil from the bottom around the side of the pan (a quick look at what the end product should look like. It's to prevent leaking during the water bath). Brush the bottom and sides of the pan with butter. Sprinkle the Nilla wafer crumbs over the bottom of the pan, coating evenly. Place a clean dish cloth in the bottom of a roasting pan, and place the cake pan on top. Start a kettle of water boiling.
2. Meanwhile, beat the cream cheese in a bowl until smooth (I'd recommend using an electric mixer if you have one, but if you don't just work it hard with a wooden spoon). Gradually add the sugar and continue to beat until the sugar dissolves. Add the eggs one at a time, beating until you have them fully incorporated, making sure to scrape down the sides of the bowl. Add the zest and vanilla and beat until just incorporated. Fold in the cream and sour cream until the mixture is smooth and evenly incorporated.
3. Pour the batter into the prepared springform pan. Set the roasting pan on the oven rack and pour just enough boiling water to come about halfway up the side of the springform pan. Bake for about 55 to 60 minutes, or until the perimeter is set but the center still juggles when tapped. Turn off the heat and leave the oven door ajar for another hour.
4. Remove the springform pan from the water bath and set on a wire rack to cool to room temperature. Cover then refrigerate until chilled, at least 4 hours. Serve cold.
5. Enjoy!

Cookies & Cream Recipe: Oreo Cheesecake

Did anyone else besides us crave Oreo cookies at lunch or snack time growing up? These cookies were gold on the playground, used as bartering chips or guarded carefully so as to not draw attention to their yummy presence. It's a been a while since those playground days, but our love for Oreos has not faded and we thought it would be cool to find a way to elevate their consumption-- not that it's even necessary! This cheesecake is the perfect way to do it. A classic cake with a classic cookie—and it’s easy to make—could it get any better?!   

Oreo Cheesecake

(Serves 12)

Ingredients

• 24 Oreo cookies, divided
• 1/4 cup butter, melted
• 3 packages (8 oz) brick cream cheese, room temperature
• 1 cup sugar
• 1 teaspoon vanilla
• 3 eggs

 Directions

1. Preheat oven to 350º F.
2. Place 16 Oreos in food processor and begin pulsing until finely ground. Drizzle in melted butter and pulse. Press this Oreo crust into the bottom of a 9-inch pie pan/spring form pan. (If you don’t have a food processor, place Oreos in a plastic bag, squeeze out all air and seal, run a rolling pin over the bag to break up the pieces.)
3. In a large bowl, beat cream cheese, sugar and vanilla until well blended. Add eggs individually, making sure to blend mixture fully before adding the next egg.
4. Break up remaining Oreos (saving some if you want to ground them up and sprinkle on top as garnish) and mix into cake batter. Pour mixture into the pie pan. (Optional: add leftover cookies on top.)
5. Bake for 45 minutes, or until almost set. Remove from oven and refrigerate for 4 hours (or overnight).