Recipe: Perfect Beetroot red velvet cup cakes

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.

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

Sift together flour, cocoa, baking powder, salt and baking soda. RED […] 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. But don't worry - you can't taste the beets!

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..

I have to get this out of the way: I am generally not a big fan of red velvet. Line a muffin tin with cupcake liners. You gotta try this recipe for the most delicious gluten-free red velvet cupcakes EVER! This recipe is hands down my best cupcake recipe, and because I use only natural ingredients and coloring (beets!), there's nothing synthetic or off-putting about these cupcakes. These red velvet cupcakes turned out well, soft with a hint of saltiness, chocolatey, no taste of earthy beets, how a red velvet cake should taste like.