Beetroot red velvet cup cakes
Beetroot red velvet cup cakes

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, beetroot red velvet cup cakes. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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.

Beetroot red velvet cup cakes is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Beetroot red velvet cup cakes is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook beetroot red velvet cup cakes using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Beetroot red velvet cup cakes:
  1. Make ready 3/4 cup boiled and pureed beetroot
  2. Make ready 1/3 cup oil
  3. Make ready 1 cup sugar
  4. Get 1 tsp vanilla essence
  5. Take 1 1/2 cup flour
  6. Take Pinch salt
  7. Take 1 tbsp cocoa powder
  8. Make ready 1 1/2 tsp baking powder
  9. Make ready 2 teaspoon custard powder
  10. Take 1 cup warm milk
  11. Prepare For the icing
  12. Make ready 1 tub ready made icing
  13. Get Few drops of vanilla extract

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. Natural red velvet cupcakes with beet goodness, here I come. On another topic, the history of red velvet cake was slightly interesting to me.

Steps to make Beetroot red velvet cup cakes:
  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.

Some people told me that beets were traditionally used to colour the batter, while almost all of the recipes by famous chefs. Pureed beets give this red velvet cake extra moisture and gorgeous color, for a unique dessert that tastes great with or without frosting. 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. That red velvet cake was the bees knees.

So that is going to wrap this up with this special food beetroot red velvet cup cakes recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!