Easiest Way to Prepare Delicious Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF. Red Velvet is a great example! If you want a richer red colour to these cupcakes you may want to stir in some red gel colouring at this point. There will be some speckles of beetroot through the buttercream which can be passed off as sprinkles!

Whisk together flour, sugar, cocoa, baking powder, salt, and baking soda in a large bowl; add beet mixture, and whisk just until combined. Recently I used my red velvet cake recipe to make red velvet cupcakes and wasn't too thrilled with the texture anymore. The results: Perfectly soft yet sturdy, super moist and delicious red velvet cupcakes with the perfect "is this is a box cake?" texture and classic, southern red velvet taste. You can have Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

1. You need 2 tbsp of ground flax seeds.
2. It's 6 tbsp of hot water.
3. It's 140 grams (1 cup) of plain / gluten-free flour blend.
4. Prepare 60 grams of (half a cup) cocoa powder.
5. You need 1/4 tsp of xanthan gum - only if using gf flour.
6. Prepare 1 tsp of baking powder.
7. You need 1/2 tsp of baking soda / bicarb.
8. It's 3/4 cup of beetroot puree (around 4 cooked beetroot).
9. Prepare 200 grams of granulated sugar.
10. Prepare 120 ml of olive oil.
11. You need 60 ml of full fat coconut milk.
12. Prepare 1 tsp of apple cider vinegar.
13. Prepare 1 tsp 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 will love them. This has been my go-to red velvet cupcake recipe for years and years and I'm sure it will become your favorite too. A moist red velvet cupcake with a light texture and a slight chocolate flavor.

Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF instructions

1. Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole muffin tin with cupcake cases.
2. In a small bowl mix the ground flax with the hot water and let stand 15 minutes until it turns gelatinous and the oven has preheated fully.
3. Whisk together the flour, cocoa powder, xanthan gum, baking powder and baking soda.
4. In a stand mixer or blender, combine the beetroot puree, sugar, oil, milk, vanilla and flax slurry. Mix on a medium speed for a minute or 2 until well combined.
5. Gradually add the wet mix to the dry mix and stir until smooth. If you want a richer red colour to these cupcakes you may want to stir in some red gel colouring at this point.
6. Divide the cake batter evenly between the cupcake cases and bake for 18 - 20 minutes or until a toothpick inserted in the middle of a cake comes away clean.
7. Let cool on a wire rack then frost with your favourite frosting!.

Topped with a rich and creamy cream cheese frosting. 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. Add the the flour, cocoa powder, baking soda, baking powder, salt, vanilla, apple cider vinegar, red food coloring, applesauce, and almond milk mixture, and stir with a rubber spatula until.