Beet Cupcakes with Dulce de Leche Butter Cream Frosting


These will definitely have a Take 2. First off, the recipe called for one beet. WTF is that? Since when do beets all grow the same size? So it’s safe to say I got a beet that was too big so the cupcake tastes more like beet bread and it didn’t rise like a cupcake should.

As for the butter cream, I think I still screwed up with it, but it didn’t taste too bad. I got a tip from a co-worker to make the dulce de leche at home putting an unopened can of sweetened condensed milk, submerged in water, into a pressure cooker for 45 minutes. Although, I was afraid of it exploding, it didn’t and almost like magic I had a can of what looked and tasted like thick caramel. Next time, though, I will put it in for 30 minutes instead of 45 since the longer it is in there the thicker it becomes.


Problem with the butter cream was that the sugar-water reduction didn’t incorporate properly with the egg whites for some reason and I ended up having a cooled solid clump of sugar stuck to the bottom of the mixer bowl. I decided to forge ahead anyway and mix in the dulce de leche and it actually ended up tasting pretty good. Since my dulce de leche was a bit thicker you can see small dark dots since it couldn’t incorporate completely.

You can find the recipe here. I will definitely be making these again very soon and using what I learned this time, I think I can make them much better. Stay tuned….

3 thoughts on “Beet Cupcakes with Dulce de Leche Butter Cream Frosting

  1. Hi Anita,

    Sorry the cupcakes didn’t work out for you. Looking back at the post I’m not sure why I didn’t at least specify the size of beet (medium about 2″-2.5″ in diameter), my bad. I’ll try to make these again before beet season is over and update the recipe with a weight measure.

    As for the buttercream, I’m guessing one of two things happened. The first possibility is that between the time you took the syrup off the heat and it got added to the meringue the temperature continued to rise (from residual heat in the pan). You want to get the syrup to the firm-ball stage which is between 245 and 250 F, so you could take it off the heat a little before it hits 250.

    The other possibility is that you let the syrup run down the side of the bowl and it cooled too much before it hit the meringue. Ideally it should get poured into the narrow gap between the spinning whisk and the bowl so it lands on the meringue. This is tough to do without splattering hot syrup all over the place, so please be careful.

    The style of buttercream I’ve used in the past is called an Italian Meringue, but I’ve recently been working with another type called Swiss Meringue that’s a bit less finicky. In a Swiss Meringue the egg whites and sugar are heated together over a double boiler to about 140 F, then it’s whisked into a meringue before the butter is incorporated. I’ll get around to posting a recipe at some point, but you can google “swiss meringue” for now.

    Hope it works out better for you in take 2, and sorry about the lack of clarity in the recipe. If you have any questions in the future, feel free to email me.

  2. Hi Marc,

    Thanks for your reply, you hit all my mistakes on the nose. I will definitely follow your suggestions for the sugar syrup for round 2.

    Thanks for clearing up the beet issue. Sorry I was so harsh, I was just so excited to make them and then just as disappointed when they didn’t come out like yours. So is the cupcake’s texture supposed to more like a cake or more like a bread?

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