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Batty For You, Mayan-Spiced Red Velvet Cupcakes - Oct 14th, 2014

Last week, my wife spilled the beans on our Facebook page. She told all our fans that it was my birthday. Lucky me, my wife decided to throw me a pub-themed birthday party on the weekend. She made a buffet of pub inspired foods, and of course, baked me something sweet for my birthday. She was also in the mood for something a little different… a little spicier. You know, something she hadn’t tried before… maybe something a little sexier. It didn’t take long for my wife to decide that she was going to experiment with red velvet cake.

She decided to try and incorporate some of my favourite flavours into the mix. My wife knows how much I like Mayan-spiced chocolate, so she thought she’d try making some red velvet cupcakes infused with cinnamon, cayenne pepper, and chili powder. Yup. Don’t knock it until you’ve tried it.


My wife also wanted to make these healthier than the typical food-dyed red velvet versions. Y’all remember how much my wife likes sneaking veggies into her desserts, right? Well, these Batty For You, Mayan-Spiced Red Velvet Cupcakes are loaded with beets. Not only do these give the cake batter a beautiful deep red colour, but they also provide healthy nutrients, so these are a win-win-win dessert! They look good, taste good, and have good-for-you ingredients!


Here’s what you’ll need to make my wife’s Batty For You, Mayan-Spiced Red Velvet Cupcakes:

Batty For You, Mayan-Spiced Red Velvet Cupcakes
  • 1 cup beet puree (3-4 medium sized beets)
  • ¾ cup butter
  • ½ cup plain yogurt
  • 1 large lemon, juiced
  • 2 tsps balsamic vinegar
  • 1½ tsps vanilla extract
  • 2 cups all-purpose flour
  • 3 tbsp 'ruddy red' cocoa powder (this alkalized version looks darker and redder than regular 'Dutch process' cocoa powder)
  • 1⅛ tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 1¾ cup cane sugar
  • 3 eggs
  • ¼ tsp cayenne pepper
  • ½ tsp chili powder
  • 1½ tsp cinnamon
  1. Begin by preparing beets for puree. Wash and snip ends of beets. Slice into ½" thick discs. Roast beets in oven for approximately 1 hour or until softened. Allow beets to cool before handling. Using gloves or small plastic bags, gently rub skins off sliced beets. Process beets in a food processor or blender until the size of diced onions. Add vanilla, lemon juice, balsamic vinegar, and vanilla and process mixture until smooth. Set aside.
  2. Line cupcake tins with paper cups (my wife used cups with a bat design). In a large bowl, whisk together flour, cocoa powder, baking powder, salt, baking soda, cayenne pepper, chili powder, and cinnamon. In bowl of stand mixer, beat butter until softened. Add sugar slowly and continue to beat until creamy. Add eggs one at a time, scraping down sides of bowl between each addition. Beat until mixed well.
  3. Gradually add flour and beet mixtures in batches to stand mixer. Process between batches. Divide batter between 12-18 cupcake tins. Bake at 350 degrees for 20-25 mins. Check to see if they're done with the tried and true toothpick test. Allow to cool completely before decorating with cream cheese frosting or other white icing.


Red Velvet is the perfect cake mix to create fun Halloween treats! Dress up these cupcakes, the same way my wife did, by embellishing the tops with decorative bats.


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This entry was posted in #AfternoonDelight, #NightCap, Recipes
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