Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, vickys red velvet cupcakes with beetroot, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Throw everything but the ice cubes in the blender and blitz. Chill in the fridge until ready to serve. Beets act as a natural food coloring in these moist, tender cupcakes topped with rich cream cheese frosting.
Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. 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:
- Take 2 tbsp ground flax seeds
- Make ready 6 tbsp hot water
- Prepare 140 grams (1 cup) plain / gluten-free flour blend
- Get 60 grams (half a cup) cocoa powder
- Take 1/4 tsp xanthan gum - only if using gf flour
- Get 1 tsp baking powder
- Make ready 1/2 tsp baking soda / bicarb
- Take 3/4 cup beetroot puree (around 4 cooked beetroot)
- Get 200 grams granulated sugar
- Get 120 ml olive oil
- Prepare 60 ml full fat coconut milk
- Prepare 1 tsp apple cider vinegar
- Prepare 1 tsp vanilla extract
Bake these beauties to blend with your Valentine's day theme, and I promise everyone will love them. This has been my go-to red velvet cupcake recipe for years and years and I'm sure it will become your favorite too. A moist red velvet cupcake with a light texture and a slight chocolate flavor. Topped with a rich and creamy cream cheese frosting.
Steps to make Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF:
- 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!
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. The colour of the cake depends on the colour of the beets. Easy Baked Homemade Chicken Nuggets–GF & Egg free options
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