Beetroot red velvet cup cakes

Steps Making 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! These Beet Red Velvet Cupcakes are moist and a little chocolatey, just like any good red velvet cupcake should be. Their gorgeous red hue comes from the addition of cooked beets.

I have to get this out of the way: I am generally not a big fan of red velvet.

This Red Velvet Beet Cupcake recipe has only one tablespoon and the rest is natural from the pureed roasted beets.

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

Ingredients make Beetroot red velvet cup cakes

1. Prepare 3/4 cup boiled and pureed beetroot.
2. It's 1/3 cup oil.
3. It's 1 cup sugar.
4. You need 1 tsp vanilla essence.
5. It's 1 1/2 cup flour.
6. Prepare Pinch salt.
7. Prepare 1 tbsp cocoa powder.
8. It's 1 1/2 tsp baking powder.
9. You need 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. Prepare 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 - Some people told me that beets were traditionally used to colour the batter, while almost all of the recipes by famous chefs in the culinary/internet world used food colouring. If I knew of the proper. 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. After reading about the history of the popular red velvet cake, I wanted to try the version with beets. It has a beautiful color and tastes divine with or without frosting. Thank you and good luck