All Recipe Food And Drink

Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

How to Making Recipes Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF using 13 ingredients and 7 steps

Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF - Ingredients of Vickys Red Velvet Porridge Oats, GF DF EF SF NF. Prepare to taste of sugar or sweetener. Vickys Red Velvet Porridge Oats, GF DF EF SF NF. Great recipe for Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF. Using fruit or veg puree is an old trick to make egg-free and low fat bakes.

Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

Great recipe for Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF.

An old fashioned way of colouring Red Velvet cake is with beetroot juice, you don't taste it at all.

You can cook Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients cook Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

  1. Prepare 2 tbsp ground flax seeds.
  2. You need 6 tbsp hot water.
  3. You need 140 grams (1 cup) plain / gluten-free flour blend.
  4. It's 60 grams (half a cup) cocoa powder.
  5. Prepare 1/4 tsp xanthan gum - only if using gf flour.
  6. Prepare 1 tsp baking powder.
  7. You need 1/2 tsp baking soda / bicarb.
  8. It's 3/4 cup beetroot puree (around 4 cooked beetroot).
  9. Prepare 200 grams granulated sugar.
  10. You need 120 ml olive oil.
  11. It's 60 ml full fat coconut milk.
  12. You need 1 tsp apple cider vinegar.
  13. It's 1 tsp vanilla extract.

Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF step by step

  1. Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole muffin tin with cupcake cases.
  2. In a small bowl mix the ground flax with the hot water and let stand 15 minutes until it turns gelatinous and the oven has preheated fully.
  3. Whisk together the flour, cocoa powder, xanthan gum, baking powder and baking soda.
  4. In a stand mixer or blender, combine the beetroot puree, sugar, oil, milk, vanilla and flax slurry. Mix on a medium speed for a minute or 2 until well combined.
  5. Gradually add the wet mix to the dry mix and stir until smooth. If you want a richer red colour to these cupcakes you may want to stir in some red gel colouring at this point.
  6. Divide the cake batter evenly between the cupcake cases and bake for 18 - 20 minutes or until a toothpick inserted in the middle of a cake comes away clean.
  7. Let cool on a wire rack then frost with your favourite frosting!.

Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF - Add the salt & cocoa to the flour and set aside. See great recipes for Magnolia Bakery Inspired Red Velvet Cupcakes with Cream Cheese Frosting too! Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF step by step. Mix all the dry ingredients together in a bowl. Mix the lemon juice, zest, vanilla, oil, milk and sugars in another bowl, stirring until the sugars dissolve. Stir the liquid mix into the dry mix until just. This of course is basically chocolate porridge but calling it Red Velvet makes it sound more exotic to my kids and they eat it faster! Thank you and good luck