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April is a busy month for birthdays at Equus Athletics, with several human AND equine birthdays!  Naturally, we want to help everyone celebrate with something tasty, a little healthy, and oh ya, inspired by our horses! 😉

Go ahead – live a little!  Take a break from your regular training routine and indulge you taste buds in this oh-so delicious recipe for Red Velvet Beet Cupcakes, perfect Red velvet beet cupcakesfor sharing with your barn mates!

Fun Fact: Using beets in Red Velvet Cake is actually the original method for creating confections with both that infamous red hue and natural sweetness.  Using this recipe creates a cake that is WAY more mouth-watering in flavor and tantalizing in texture than recipes using dyes… and gives a healthful ode to the foods our horses love as well!

*Note: While some of you may want to tackle roasting, peeling, and pureeing beets yourself, you can usually find a packaged product that saves you at least one or two of those steps. Either way, you’re going to love the result!   Enjoy!

Red Velvet Beet Cupcakes
Makes 12 cupcakes

What you’ll need:
1½ cups all-purpose flour
¼ cup cocoa powder
1½ tsp baking powder
½ tsp baking soda
¾ tsp salt
½ cup beet puree (from 2 medium beets, roasted, peeled and pureed)
¾ cup whole milk
2 Tbsp lemon juice
1 tsp vanilla
8 Tbsp (1 stick) unsalted butter
1 cup sugar
2 eggs

8 Tbsp butter (1 stick), softened
8 oz whipped cream cheese, softened
2½ cups of powdered sugar
1 tsp vanilla extract

How to make it:

1. Preheat the oven to 350 degrees. Line a 12-cup cupcake tin with cupcake liners.

2. In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt and set aside. In a large measuring cup, stir together beets, milk, lemon juice, and vanilla until smooth.beet puree

3. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar together until light and fluffy, about 3 minutes. With the mixer on low, add the eggs. Continuing on low speed, alternate adding the flour mixture, one-third at a time, and the bet mixture, one-half at a time, until just combined.

4. Fill each cup of the lined cupcake pan three-fourths full, and bake until a toothpick comes out clean, about 20 to 25 minutes.

5. Using a stand mixture fitted with a whisk attachment, combine all frosting ingredients until light and fluffy, about 3 minutes.
 (Recipe From WomensHealth Magazine)

Want to make a special birthday cake just for your horse??  Try our recipe for this horse tested, horse-mom approved treat!  Guaranteed to be a barn pleaser!

Get this recipe here!finished cake example

This Post Has 2 Comments

  1. I was searching for a lovely recipe to make my first ever red velvet cake and I want it with beetroots
    hands down, this recipe is the winner
    I’m gonna make it tomorrow but with less sugar

    1. Wonderful! I hope you like it! Please feel free to update us on how it turns out with the adjustments you make! We like to make sure we are offering delicious, yet healthy choices, so modifications like that are always welcome! Enjoy!

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