Beetroot red velvet cup cakes
Beetroot red velvet cup cakes

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, beetroot red velvet cup cakes. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Beetroot red velvet cup cakes is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Beetroot red velvet cup cakes is something which I’ve loved my entire life. They are fine and they look wonderful.

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.

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 it.

The ingredients needed to make Beetroot red velvet cup cakes:
  1. Make ready 3/4 cup boiled and pureed beetroot
  2. Get 1/3 cup oil
  3. Get 1 cup sugar
  4. Prepare 1 tsp vanilla essence
  5. Make ready 1 1/2 cup flour
  6. Take Pinch salt
  7. Take 1 tbsp cocoa powder
  8. Take 1 1/2 tsp baking powder
  9. Make ready 2 teaspoon custard powder
  10. Get 1 cup warm milk
  11. Prepare For the icing
  12. Take 1 tub ready made icing
  13. Take Few drops of vanilla extract

Love can create magic in anyone's life. so give love and gain love. Beets act as a natural food coloring in these moist, tender cupcakes topped with rich cream cheese frosting. Microwaving the beets and adding lemon juice for acidity helps retain their color, making the cupcakes even more red. 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.

Steps to make Beetroot red velvet cup cakes:
  1. Preheat oven to 180 degree C In a bowl mix oil and beetroot puree until it incorporates. Add sugar and vanilla drops and mix.
  2. 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)
  3. In a cupcake baking tray line it up with cup cases and fill the cases 3/4 full.
  4. 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.
  5. Put the icing in a piping bag and decorate. Beetroot red velvet cake is ready to serve.
  6. You can also use fresh cream to decorate.

It has a beautiful color and tastes divine with or without 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. Red velvet cake which i shared here is a most popular cake recipe.

So that is going to wrap it up for this special food beetroot red velvet cup cakes recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!