Beetroot red velvet cup cakes. #redvelvetcupcakerecipe #beetredvelvetcupcake #valentinespecialrecipes #cookingwithmanisha #muffinrecipes #muffinrecipe #muffins Please share link with your. Natural red velvet cupcakes with beet goodness, here I come. On another topic, the history of red velvet cake was slightly interesting to me.
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.
These classic red velvet cupcakes are moist and tender with a hint of vanilla and cocoa powder.
The acidic ingredients also interact with the baking soda, leavening the cake and giving it the velvety texture as the name suggests.
You can cook Beetroot red velvet cup cakes using 13 ingredients and 6 steps. Here is how you cook it.
Ingredients of Beetroot red velvet cup cakes
- Prepare of boiled and pureed beetroot.
- You need of oil.
- Prepare of sugar.
- Prepare of vanilla essence.
- You need of flour.
- You need of salt.
- You need of cocoa powder.
- It's of baking powder.
- You need of custard powder.
- You need of warm milk.
- You need of For the icing.
- Prepare of ready made icing.
- You need of Few drops of vanilla extract.
These vegan red velvet cupcakes are super moist, perfectly sweet, flavored with a hint of vanilla and cocoa powder, and topped with buttercream frosting is a complete showstopper. Bake these beauties to blend with your Valentine's day theme, and I promise everyone. Red Velvet Cake is a classic. Visually stunning and with a unique flavor, it's easy to see why it has become many people's favorite.
Beetroot red velvet cup cakes instructions
- 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..
The only downside is that most recipes require a tablespoon or more of red food coloring. Red Velvet Cupcakes are my all-time favorite dessert, made with buttermilk and sour cream for an unbelievably light and fluffy texture, topped with my homemade cream cheese frosting. This is my go-to when I need something to bring to a holiday party, and I even. Classic red velvet cupcakes with cream cheese frosting are always a hit! These are moist and flavorful, with a hint of cocoa and a slight buttermilk tang.