Recipe: Tasty Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF. Great recipe for Vickys Red Velvet Cake with Cream Cheese Frosting GF DF EF SF NF. An old fashioned way of colouring Red Velvet cake is with beetroot juice, you don't taste it at all. I use light coconut milk to make my 'buttermilk' Great recipe for Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF. Using fruit or veg puree is an old trick to make egg-free and low fat bakes. Red Velvet is a great example!

Ingredients of Vickys Red Velvet Porridge Oats, GF DF EF SF NF. Prepare to taste of sugar or sweetener. Vickys Red Velvet Porridge Oats, GF DF EF SF NF. 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 that.

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

1. It's 2 tbsp of ground flax seeds.
2. Prepare 6 tbsp of hot water.
3. Prepare 140 grams (1 cup) of plain / gluten-free flour blend.
4. It's 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. It's 200 grams of granulated sugar.
10. You need 120 ml of olive oil.
11. It's 60 ml of full fat coconut milk.
12. It's 1 tsp of apple cider vinegar.
13. You need 1 tsp of vanilla extract.

Great recipe for Vickys Red Velvet Porridge Oats, GF DF EF SF NF. I love old style cooking and natural products. Proper old school Red Velvet cake is coloured using beetroot and that's what I use in mine rather that dye. Remember to use metal utensils to avoid beetroot juice stains.

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!.

Add the salt & cocoa to the flour and set aside. Cream together the butter and sugar until pale and light. Vickys Christmas Yule Log, GF DF EF SF NF instructions. Mix the flour, cocoa and salt together. In a separate bowl combine the sugar, water, oil and avocado.