Tangy with a hint of cocoa with an incredibly tender and moist crumb. Paired with cream cheese frosting, red velvet cake is one of my favourite to bake and eat. I first tasted it in university when my American room mate made it one day. It was like nothing I've tasted before. It was 2011 of course and soon I saw it popping up everywhere in every kind of treats from cookies to... gum?
The typical red velvet cake is full of sugar and fat. Whilst there is nothing wrong with indulging every now and then (after all it is a celebration cake) I am a firm believer in desserts that pack in nutrition as well as the taste, so i've been tweaking with a recipe that is lower in sugar and replaces the saturated fats with better fats. It even have the sneaky vegetable too!
The key to the tender crumb is the defining ingredients in any red velvet cake - baking soda and acid (typically buttermilk and vinegar). In this case though I have replaced the buttermilk with greek yogurt to make it a little bit more nutritious. The beetroot gives some red colouring so I don't have to use a ton of food dye for that deep red colour (you can totally skip the red food dye if you don't care about the looks)
These cupcakes are then frosted with creamy white chocolate cream cheese frosting. Instead of butter, I used olive oil buttery spread which has less saturated fat than butter. I have to admit this does not make the easiest frosting to work with since it is so soft however i think the taste and nutritional content more than makes up for it. However softened butter will work just as well in this recipe.
This frosting is like a combination of ermine frosting and cream cheese frosting as i find the flour pudding mixture in ermine frosting stabilises the frosting without tons of icing sugar.
I have also replaced most of the sugar with monk fruit extract which is my preferred sugar substitute since it does not have an unpleasant after taste (like stevia) however you can totally use sugar if you want.
So this is totally not a traditional red velvet cake, however it is still delicious, if you do try it please let me know :)