date: 2020-11-22T13:25:01.944Z image: https://img-global.cpcdn.com/recipes/4558050787065856/751x532cq70/vickys-red-velvet-cupcakes-with-beetroot-gf-df-ef-sf-nf-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/4558050787065856/751x532cq70/vickys-red-velvet-cupcakes-with-beetroot-gf-df-ef-sf-nf-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/4558050787065856/751x532cq70/vickys-red-velvet-cupcakes-with-beetroot-gf-df-ef-sf-nf-recipe-main-photo.jpg author: Isaiah Larson ratingvalue: 4.3 reviewcount: 10089 recipeingredient: - "2 tbsp ground flax seeds" - "6 tbsp hot water" - "140 grams (1 cup) plain glutenfree flour blend" - "60 grams half a cup cocoa powder" - "1/4 tsp xanthan gum only if using gf flour" - "1 tsp baking powder" - "1/2 tsp baking soda bicarb" - "3/4 cup beetroot puree around 4 cooked beetroot" - "200 grams granulated sugar" - "120 ml olive oil" - "60 ml full fat coconut milk" - "1 tsp apple cider vinegar" - "1 tsp vanilla extract" recipeinstructions: - "Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole muffin tin with cupcake cases" - "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" - "Whisk together the flour, cocoa powder, xanthan gum, baking powder and baking soda" - "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" - "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" - "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" - "Let cool on a wire rack then frost with your favourite frosting!" categories: - Recipe tags: - vickys - red - velvet katakunci: vickys red velvet nutrition: 199 calories recipecuisine: American preptime: "PT15M" cooktime: "PT48M" recipeyield: "4" recipecategory: Lunch ---  Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys red velvet cupcakes with beetroot, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious. 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. Natural red velvet cupcakes with beet goodness, here I come. Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It is simple, it's fast, it tastes delicious. It is enjoyed by millions daily. Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF is something which I've loved my whole life. They are nice and they look fantastic. To get started with this recipe, we have to first prepare a few ingredients. 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. ##### The ingredients needed to make Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF: 1. Make ready 2 tbsp ground flax seeds 1. Take 6 tbsp hot water 1. Make ready 140 grams (1 cup) plain / gluten-free flour blend 1. Prepare 60 grams (half a cup) cocoa powder 1. Take 1/4 tsp xanthan gum - only if using gf flour 1. Get 1 tsp baking powder 1. Prepare 1/2 tsp baking soda / bicarb 1. Get 3/4 cup beetroot puree (around 4 cooked beetroot) 1. Prepare 200 grams granulated sugar 1. Get 120 ml olive oil 1. Get 60 ml full fat coconut milk 1. Make ready 1 tsp apple cider vinegar 1. Prepare 1 tsp 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. ##### Steps to make Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF: 1. Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole muffin tin with cupcake cases 1. 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 1. Whisk together the flour, cocoa powder, xanthan gum, baking powder and baking soda 1. 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 1. 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 1. 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 1. Let cool on a wire rack then frost with your favourite frosting! 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. 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. So that is going to wrap it up with this exceptional food vickys red velvet cupcakes with beetroot, gf df ef sf nf recipe. Thank you very much for reading. I am confident you will 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!