Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, beetroot red velvet cup cakes. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Beetroot red velvet cup cakes is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Beetroot red velvet cup cakes is something that I have loved my whole life. They’re fine and they look wonderful.
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 recipe, we have to first prepare a few components. You can cook beetroot red velvet cup cakes using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Beetroot red velvet cup cakes:
- Get boiled and pureed beetroot
- Make ready oil
- Make ready sugar
- Get vanilla essence
- Prepare flour
- Prepare salt
- Take cocoa powder
- Make ready baking powder
- Make ready custard powder
- Prepare warm milk
- Make ready For the icing
- Prepare ready made icing
- Prepare 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 is going to wrap this up with this special food beetroot red velvet cup cakes recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
