Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, beetroot red velvet cup cakes. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Beetroot red velvet cup cakes is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Beetroot red velvet cup cakes is something that I have loved my whole life.
Do try this recipe and enjoy with ur loved one's. Love can create magic in anyone's life. so give love and gain love. Red velvet cake was developed as a cheaper alternative to chocolate cake.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Take boiled and pureed beetroot
- Get oil
- Make ready sugar
- Make ready vanilla essence
- Take flour
- Get salt
- Make ready cocoa powder
- Prepare baking powder
- Make ready custard powder
- Make ready warm milk
- Prepare For the icing
- Make ready ready made icing
- Make ready 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.
Steps 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.
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. 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.
So that’s going to wrap it up with this special food beetroot red velvet cup cakes recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
