How to Cook Appetizing Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF. Red velvet cake was developed as a cheaper alternative to chocolate cake. That was during difficult times but now, the This cupcake recipe with beets turns out very moist and velvety. The colour of the cake depends on the colour of the beets used in the recipe. Natural red velvet cupcakes with beet goodness, here I come. On another topic, the history of red velvet cake was slightly interesting to me.

These Beet Red Velvet Cupcakes are moist and a little chocolatey, just like any good red velvet cupcake should be. The red/white color combo makes these cupcakes an easy choice for Valentine's Day or Christmas. But make them whenever you're in the mood for a pretty, sweet treat! You can have Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF using 13 ingredients and 7 steps. Here is how you cook 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. It's 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. You need 3/4 cup of beetroot puree (around 4 cooked beetroot).
9. It's 200 grams of granulated sugar.
10. Prepare 120 ml of olive oil.
11. Prepare 60 ml of full fat coconut milk.
12. Prepare 1 tsp of apple cider vinegar.
13. You need 1 tsp of vanilla extract.

Everyone seems to enjoy Red Velvet Cupcakes covered with lovely swirls of Cream Cheese Frosting. While a year round favorite, their red and white color scheme make them particularly well suited for Christmas, Valentine's Day, and Canada Day. Top each cupcake with a fresh blueberry and you. Vickys Mojito Fruit Salad GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.

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

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!.

Great recipe for Vickys Clementine Cous Cous Salad, GF DF EF SF NF. I like to use fruit in my salads as well as vegetables and I find the flavour of an orange goes really well with beetroot and red onion. 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. 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.