Recipe: Yummy Beetroot red velvet cup cakes

Beetroot red velvet cup cakes. velvet cupcakes,natural red velvet cake,eggless red velvet cake,red velvet cake from scratch,red velvet cake decorating ideas,red velvet beetroot cake,yummy,yummy cake,eggless beetroot cake. Instead of baking Red velvet cake, I decided to bake Red Velvet cupcakes. See recipes for Red Velvet Cupcakes too.

But, it must be of good quality, preferably using raw cacao powder like we've done in these Red Velvet Cupcakes. These healthier red velvet cupcakes are a dreamy treat and you wouldn't know that they are loaded with beetroot. Using both cocoa powder and melted dark chocolate, they have a soft fine crumb and deep chocolate flavour. You can have Beetroot red velvet cup cakes using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Beetroot red velvet cup cakes

1. Prepare 3/4 cup of boiled and pureed beetroot.
2. It's 1/3 cup of oil.
3. You need 1 cup of sugar.
4. It's 1 tsp of vanilla essence.
5. Prepare 1 1/2 cup of flour.
6. It's Pinch of salt.
7. You need 1 tbsp of cocoa powder.
8. It's 1 1/2 tsp of baking powder.
9. You need 2 teaspoon of custard powder.
10. It's 1 cup of warm milk.
11. Prepare of For the icing.
12. It's 1 tub of ready made icing.
13. It's of Few drops of vanilla extract.

My red ribbons are sitting on top of a surprisingly delicious red velvet beetroot cupcake (and a mound of cream cheese frosting). I've never really seen the point of red velvet cake or adding beetroot to cakes until I tried this recipe from the New York Times. Red velvet cake is traditionally a red, red-brown, crimson, or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa.

Beetroot red velvet cup cakes instructions

1. Preheat oven to 180 degree C In a bowl mix oil and beetroot puree until it incorporates. Add sugar and vanilla drops and mix..
2. In a bowl add flour, cocoa powder, salt, and baking powder and sift. Add small batch of flour and little milk to the batter. Repeat until all flour and milk incorporated into the batter. (if the puree is more liquify you might need less milk).
3. In a cupcake baking tray line it up with cup cases and fill the cases 3/4 full..
4. Bake in oven for 14 to 16 minutes or until cooked as different oven may work differently. Check with a cake tester or toothpick it should come out clean when poked in the middle. Let it cool..
5. Put the icing in a piping bag and decorate. Beetroot red velvet cake is ready to serve..
6. You can also use fresh cream to decorate..

Although I have not experimented with the change myself, I would just bake until a skewer inserted in the middle of the cake reveals a moist crumb. Easy vegan red velvet cupcakes including options for gluten free red velvet cupcakes and cupcakes with no food dye. You can customise these vegan red velvet cupcakes and make them with either red food dye or beetroot powder. Those are some of the best red velvet cakes I've ever seen! I've never made red velvet anything before, so thought I'd give it a go.