It’s been about a year and a half since I posted my favourite red velvet cake recipe on Je suis alimentageuse. Since I’ve found that recipe, I use it for my cake pops and truffles not only in red, but also in purple. It is the most well received cake recipe that I have, being both subtle in flavour, as well as a light, fluffy cake that works amazingly with the cream cheese icing. But ever since I discovered the “evils” of food colouring, I have been hesitant to use food colouring ever since. Of course, every now and then, I succumb to the needs of having brightly coloured food, but I wanted to find a recipe for natural red velvet cupcakes made with beets, which surprisingly, was really hard for me to do.