Red velvet cupcakes

Red velvet cupcakes- the mini visual delights. Red velvet cakes are so named for their colour and texture. The colour imparted by the artificial red colour and the velvety texture by using butter milk. These cup cakes or cake is best had with cream cheese frosting.  The recipe I found is from vietvegan.com, had no red colour or buttermilk, instead beetroot puree was used to give red colour. I added a dash of colour to get a more deeper red. If you are not a big fan of beet taste in your bakes, make sure you use good quality vanilla essence 🙂 .
I modified the recipe by reducing the amount of sugar, which I found was way too much to the amount of flour in the recipe. The cup cakes were adequately sweet, and great textured. However the colour wasnt the exact red I wanted.  This Diwali, try these little red devils . Frost them to make  bit more festive!
Ingredients: ( makes around 12-15 cup cakes)
  • Fresh beetroot purèe – ¾ cup ( beets diced, pressure cooked for 2-3 whistles until tender and purèed)
  • Vegetable oil – ⅓ cup
  • Sugar – ¾ cup
  • Vanilla extract – 1½ teaspoon
  • All purpose flour – 1¼ cup
  • Salt – ¼ teaspoon
  • Cocoa powder- tablespoon
  • Baking powder- teaspoon
  • Milk – 1 cup
  • Red food colour (I used wilton gel colour) – less than ¼ teaspoon (optional)

Procedure

  • Preheat oven to 180 Degrees C.
  • Grease the cup cake tins with oil, and line them with individual cup cake liners.
  • Sift flour,cocoa powder, salt and baking powder and keep aside.
  • In a mixer jar, mix the beet puree and oil until incorporated.At this stage if you feel you need to deepen the colour, add a little smear at a time according to the color needed.
  • Add sugar, vanilla extract and give a final whip.
  • Add this mixture to the dry mixture, adding milk to adjust the consistency.
  • Divide among cupcake liners, filling them ¾ full, and bake for 15-20 minutes (for mini cupcakes) and 20-25 minutes (for regular sized cupcakes) until a cake tester or toothpick comes out clean when poked in the middle.
  • cool them on wire rack, serve with frosting or as it is with some icing sugar sprinkled!
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neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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