Desserts

Morello Cherry & Beet Red Velvet Cupcakes

Serves

Prep Time

Cook Time

15M

Vegetarian

Indulge in a whimsical treat with our Morello Cherry & Beet Red Velvet Cupcakes! Bursting with vibrant colors and exquisite flavors, these cupcakes feature our irresistible Morello Cherry Premium Fruit Spread. Each velvety bite combines rich cocoa, subtle hints of beetroot, and a luscious burst of tangy Morello cherries. Topped with a creamy white chocolate icing, these visually stunning treats are a melt-in-your-mouth delight. This recipe is so dreamy, you’ll want to save it!

Ingredients

Cupcake Wet Ingredients:

                      
                        Crofter’s Organic Premium Morello Cherry Fruit Spread
                      
                      2 Tbsp

Homemade Beet Pure (1 Beet, see directions)

¾ Cup

Greek Yogurt

¼ Cup

Olive Oil

1/3 Cup

Vanilla Extract

1 Tsp

Vinegar

1 Tsp

Cupcake Dry Ingredients:

                      
                        All Purpose Flour
                      
                      1 ¼ Cup

Cocoa Powder

1 Tbsp

Baking Powder

1 ¼ Tsp

Baking Soda

½ Tsp

Kosher Salt

½ Tsp

Corn Starch

3 Tbsp

Granulated Sugar

½ Cup

Cupcake Icing:

                      
                        Crofter’s Organic Premium Morello Cherry Fruit Spread
                      
                      3 Tbsp

White Chocolate (Melted)

¼ Cup

Unsalted Butter

1 Cup

Vanilla Extract

½ Tsp

Kosher Salt

1/8 Tsp

Powdered Sugar

3 Cups

Fresh Cherries (For Garnish)

Directions

Begin by making the beet puree. Preheat the oven to 400°F and wrap a medium sized beet with tin foil and place on a baking sheet. Bake for 50-60 minutes. Once done, remove from the oven and blend with ½ cup of water until a puree is formed. Set aside and allow to cool.
Next, put liners in the cupcake tray and preheat the oven to 350°F. In a medium sized bowl, whisk together the dry ingredients and set aside. In a separate medium sized bowl, beat together the wet ingredients and set aside. Slowly add in the dry ingredients to the wet ingredients. Stir together until just combined.
Scoop batter into the prepared cupcake tray, filling each liner 2/3 of the way full. Place in the oven and bake for 15 minutes or until done.
Make the icing by melting the white chocolate first. Place a medium sized sauce pot filled halfway with water over high heat and then place a larger glass bowl on top. Add in the white chocolate to the bowl and stir constantly until melted.
Next, beat the melted white chocolate, butter, vanilla extract, salt, and Crofter’s Organic Premium Morello Cherry Fruit Spread until mixed. Now slowly add in the powdered sugar, about 1 cup at a time, continuously mixing. Beat icing on high speed for 1-2 minutes.
Remove cupcakes from the oven and allow to cool on a wire rack. Once cooled, pipe the frosting on top of the cupcakes and top with a fresh cherry. Enjoy!