Beetroot red velvet cup cakes

Steps Cook Recipes Beetroot red velvet cup cakes using 13 ingredients and 6 steps

Beetroot red velvet cup cakes - Beets act as a natural food coloring in these moist, tender cupcakes topped with rich cream cheese frosting. Microwaving the beets and adding lemon juice for acidity helps retain their color, making the cupcakes even more red. No one will know there are any vegetables in there, so we won't tell if you don't! This Red Velvet Beet Cupcake recipe has only one tablespoon and the rest is natural from the pureed roasted beets. After reading about the history of the popular red velvet cake, I wanted to try the version with beets.

Natural red velvet cupcakes with beet goodness, here I come.

On another topic, the history of red velvet cake was slightly interesting to me.

You can have Beetroot red velvet cup cakes using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients make Beetroot red velvet cup cakes

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

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..

Beetroot red velvet cup cakes - Peel and finely chop the beetroot, and place into a blender with the milk and lemon mixture, vinegar and vanilla extract. Blend to a fine, silky smooth purée. Add the butter to the purée and. In a food processor, chop beets to pieces about the size of finely diced onions. Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth. Sift together flour, cocoa, baking powder, salt and baking soda. Thank you and good luck