Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, beetroot red velvet cup cakes. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Beetroot red velvet cup cakes is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Beetroot red velvet cup cakes is something which I’ve loved my whole life.
Red velvet cake was developed as a cheaper alternative to chocolate cake. That was during difficult times but now, the recipe is a highly popular one…a gourmet dessert if I may. This cupcake recipe with beets turns out very moist and velvety.
To get started with this recipe, we must prepare a few components. You can cook beetroot red velvet cup cakes using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Beetroot red velvet cup cakes:
- Prepare 3/4 cup boiled and pureed beetroot
- Prepare 1/3 cup oil
- Prepare 1 cup sugar
- Get 1 tsp vanilla essence
- Prepare 1 1/2 cup flour
- Get Pinch salt
- Prepare 1 tbsp cocoa powder
- Prepare 1 1/2 tsp baking powder
- Take 2 teaspoon custard powder
- Take 1 cup warm milk
- Make ready For the icing
- Get 1 tub ready made icing
- Prepare Few drops of vanilla extract
But, it must be of good quality, preferably using raw cacao powder like we've done in these Red Velvet Cupcakes. Natural red velvet cupcakes with beet goodness, here I come. On another topic, the history of red velvet cake was slightly interesting to me. Some people told me that beets were traditionally used to colour the batter, while almost all of the recipes by famous chefs.
Instructions to make Beetroot red velvet cup cakes:
- Preheat oven to 180 degree C - In a bowl mix oil and beetroot puree until it incorporates. Add sugar and vanilla drops and mix.
- 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)
- In a cupcake baking tray line it up with cup cases and fill the cases 3/4 full.
- 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.
- Put the icing in a piping bag and decorate. Beetroot red velvet cake is ready to serve.
- You can also use fresh cream to decorate.
Red velvet cake which i shared here is a most popular cake recipe. So when i searched that in google i came across this amazing recipe in divine taste which caught my eye immediately because it uses beetroot as the red colour in this cake. 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. Pureed beets give this red velvet cake extra moisture and gorgeous color, for a unique dessert that tastes great with or without frosting.
So that’s going to wrap this up for this exceptional food beetroot red velvet cup cakes recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
