How to Prepare Award-winning 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. #beetrootredvelvetcake #naturalredvelvetcake #healthyredcolour RED VELVET CUPCAKE made with beetroot puree, no artificial colors were added.

Vickys Mojito Fruit Salad GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. 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. You can cook 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. Prepare 2 tbsp of ground flax seeds.
2. You need 6 tbsp of hot water.
3. You need 140 grams (1 cup) of plain / gluten-free flour blend.
4. You need 60 grams of (half a cup) cocoa powder.
5. Prepare 1/4 tsp of xanthan gum - only if using gf flour.
6. You need 1 tsp of baking powder.
7. You need 1/2 tsp of baking soda / bicarb.
8. Prepare 3/4 cup of beetroot puree (around 4 cooked beetroot).
9. Prepare 200 grams of granulated sugar.
10. You need 120 ml of olive oil.
11. Prepare 60 ml of full fat coconut milk.
12. You need 1 tsp of apple cider vinegar.
13. Prepare 1 tsp of vanilla extract.

Fact: you can never go wrong with cake. Vanilla, chocolate, red velvet, bundt, classic yellow—we could go on and on. Great recipe for Vickys Coconut Milk 'Cheddar' Cheese, GF DF EF SF NF. If you can't use my cashew cream cheese, hopefully you can use this one instead.

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!.

Beetroot gives these red velvet cupcakes a lovely muted, earthy red hue — unlike the stoplight red of the artificial food coloring. Think theater curtains over fire engines. And for all those cringing at the thought of a much maligned beet being the star ingredient in your dessert. 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.