Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, beetroot red velvet cup cakes. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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. No one will know there are any vegetables in there, so we won't tell if you don't!

Beetroot red velvet cup cakes is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Beetroot red velvet cup cakes is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have beetroot red velvet cup cakes using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Beetroot red velvet cup cakes:

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

If I knew of the proper. After reading about the history of the popular red velvet cake, I wanted to try the version with beets. It has a beautiful color and tastes divine with or without frosting. This Red Velvet Beet Cupcake recipe has only one tablespoon and the rest is natural from the pureed roasted 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.

Peel and finely chop the beetroot, and place into a blender with the milk and lemon mixture, vinegar and vanilla extract. Blend to a fine, silky smooth purée. Add the butter to the purée and. For the cake, in a food processor whiz the grated beetroot, buttermilk, vinegar and vanilla. All the beautiful deep red color of red velvet, without the artificial dyes!

So that is going to wrap this up with this special food beetroot red velvet cup cakes recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!