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:
- 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!
- I couldn’t make gluten-free flour to work with this recipe ( ..and many other recipes!)
- 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.
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
¾2 tsp salt
- dash (1/8 tsp)
cinnamonground cumin 1 cup + 3 Tbsp sugar 3 eggs at room temperature 6 oz unsalted butter (1 ¼ stick) at room temperature3tsp olive oil 1 tsp vanilla extract
- Soft goats cheese + Cream cheese 1:1 ratio
Followed Fae’s method exactly with my ingredients
- Whisk together flour, baking powder, salt and
cinnamoncumin in a bowl and set aside.
- Keep rack on middle oven shelf and preheat oven to 350F.
- 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.
- Sprinkle flour mixture in several batches, as you continue to fold mixture. Add the oil and mix using a fork.
- Spoon thick batter into cupcake liners and fill each, almost to the top.
- Bake until inserted (20mins in a fan oven) toothpick comes out almost dry and clean.
- Still in pan, on the rack, let cool for 5 minutes. Take cupcakes out of pan and let cool completely on rack.
- Decorate with frosting.
- I served it with side salad of cucumber, walnuts and mint leaves with walnut oil dressing.
Fae I hope you like this. I think this will make a very pretty starter! 🙂
Thanks for looking and come back soon!