Beet and Cranberry Cupcakes with Condensed Milk Frosting

These delightful Beet and Cranberry Cupcakes with Condensed Milk Frosting blend the earthiness of fresh beets with the tartness of cranberries, creating a unique and vibrant flavor profile. Beets, often underappreciated in desserts, provide not only a beautiful red color but also a subtle sweetness. Combined with cranberries, they add a refreshing tartness to traditional cupcakes. The smooth and creamy frosting made from butter and sweetened condensed milk perfectly complements the moist cupcakes. These cupcakes are simple to make yet look incredibly impressive, making them ideal for any occasion, from casual gatherings to more formal events. With the added richness from the butter and the fluffy texture from the careful mixing, these cupcakes are sure to wow your guests. Not only are they visually striking, but they also offer a taste experience that's simultaneously familiar and exciting. Perfect for those who love to try culinary twists, these cupcakes will become a new favorite in your baking repertoire. Enjoy these delightful treats with your loved ones.

Ingredients

Cupcakes:

200 g “Dobeles dzirnavnieka” wheat flour "Ekstra"
200 g sugar
150 g fresh, peeled beetroot
110 g butter at room temperature
120 ml kefir
60 g fresh cranberries
2 eggs
1 tbsp vinegar
1 tbsp lemon juice
1 tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp vanilla extract
A pinch of salt

Frosting:

220 g butter at room temperature
1 can of sweetened condensed milk

Preparation Time

Total Time: 70 minutes

Step-by-Step Instruction

Preparation: Preheat your oven to 175°C (347°F) and prepare cupcake molds, leaving about 1/3 from the top free for rising.
Beet-Cranberry Mixture: In a food processor, blend fresh cranberries and peeled beets into a smooth paste. Stir in the lemon juice, vinegar, and kefir thoroughly.
Butter and Egg Mixture: In a separate bowl, beat the butter until smooth. Gradually add sugar and beat until creamy. Add the eggs one by one, beating well each time. Stir in the vanilla extract.
Dry Ingredients: In a third bowl, combine the flour, cocoa powder, baking powder, and salt.
Combining Mixtures: Slowly mix the beet and cranberry puree into the butter mixture. Once combined, gradually fold in the dry ingredients until the batter is smooth and well mixed.
Filling Molds: Evenly distribute the batter into the cupcake molds, ensuring you leave space for the cupcakes to rise.
Baking: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.
Preparing Frosting: Whip the butter in a large bowl on high speed for 5 minutes until fluffy. Gradually mix in the condensed milk while continuing to whip the mixture until smooth.
Cooling Frosting: Place the frosting in the refrigerator for a few minutes to allow it to slightly firm up.
Frosting Cupcakes: Once the frosting is slightly firm yet still spreadable, use a piping bag to decorate the fully cooled cupcakes.
Decoration: Optionally, garnish with fresh or dried berries for an added flourish.

Tips

Substitutions: If you don't have kefir, you can use buttermilk as an alternative.
Serving Size Variability: Adjust the size of the cupcake molds to create mini or jumbo cupcakes as desired.
Stability for Frosting: To stabilize the frosting further, you can add a tablespoon of cornstarch or powdered sugar.

Nutrition

Calories: Approximately 300 per cupcake
Protein: 3 g
Fat: 15 g
Carbs: 40 g

Variations

Gluten-Free: Substitute the wheat flour with a gluten-free flour blend to make the cupcakes gluten-free.
Vegan Adaptation: Use plant-based butter and a vegan condensed milk substitute to create a vegan version.

Serving Suggestions

With Tea or Coffee: These cupcakes pair wonderfully with a hot cup of tea or coffee.
Fruity Sides: Serve with a side of fresh fruit, such as strawberries or raspberries, to enhance the fruity undertones.
Festive Decoration: During holidays, consider adding themed edible decorations to the frosting.

Best Places

Baked by Melissa - Known for its mini cupcakes and delicious flavors. Location: 526 7th Ave, New York City, USA.
Magnolia Bakery - Famous for its classic cupcakes and charming ambiance. Location: 401 Bleecker St, New York City, USA.
Cupcake Central - Renowned for innovative cupcake flavors and sizes. Location: 292 Moody St, Waltham, USA.
Hummingbird Bakery - Offers a mix of American-style cupcakes in London. Location: 133 Portobello Rd, London, UK.
Sprinkles Cupcakes - Originator of the cupcake ATM, provides fresh and diverse cupcake options. Location: 9635 S Santa Monica Blvd, Beverly Hills, USA.
Molly’s Cupcakes - Customize your cupcake with a variety of fillings and toppings. Location: 228 Bleecker St, New York, USA.
Primrose Bakery - Offers vintage-inspired cupcakes and sweets. Location: 69 Gloucester Ave, London, UK.
Georgetown Cupcake - Known for its signature swirl and sweet creations. Location: 3301 M St NW, Washington, D.C., USA.
Cupcake Jemma - Known for its creative decorations and flavorful variety. Location: 116-118 Commercial St, London, UK.
Crumbs & Doilies - Offers a wide range of unique flavors and mini cupcakes. Location: 1 Kingly Ct, London, UK.