Beetroot red velvet cup cakes. But, it must be of good quality, preferably using raw cacao powder like we've done in these Red Velvet Cupcakes. 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.
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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.
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 3/4 cup of boiled and pureed beetroot.
- You need 1/3 cup of oil.
- It's 1 cup of sugar.
- It's 1 tsp of vanilla essence.
- It's 1 1/2 cup of flour.
- It's Pinch of salt.
- It's 1 tbsp of cocoa powder.
- You need 1 1/2 tsp of baking powder.
- Prepare 2 teaspoon of custard powder.
- It's 1 cup of warm milk.
- You need of For the icing.
- It's 1 tub of ready made icing.
- It's of Few drops of vanilla extract.
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. Natural red velvet cupcakes with beet goodness, here I come.
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..
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. Red Velvet Beetroot Muffins are delicious mini cakes of the classic red velvet made with beetroot puree that gives it a dense and red look. In this recipe we have used beetroot puree to add that dense "Red" colour that is so attractive in a Red Velvet Cake. Red velvet cake and its original recipe are well known in the United States.
