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!
Facebook Comments

Related Post

HAPPY NEW YEAR!! Say it with Fortune Cookies!! Fortune cookies though thought to be Chinese , are actually American in origin. They are served as desserts in chinese restaurants in USA, but intrest...
Peas and Mint Rice- A refreshing summer lunch      Indian summer brings out lethargy in the most energetic of the people, and I for one dont need season or reason to laze around. We all want a no-...
Banana quick bread The scorching summer and the dripping humidity of May takes a toll on everyone and everything. Refrigerators and air conditioners work overtime to ple...
Garlic Knots After an emotionally draining October and a quiet Diwali for our family, we welcome November with lots of hope and positivity. With the winter knockin...
Egg Curry Eggs are my saviour when there aren't any veggies lying in pantry. They are  'dime a dozen' available at home, courtesy my hubby. I teasingly tell h...
KAJU BARFI/KAJU APPLE- Happy Diwali!!!! My tryst with the Indian sweets continues. After anjeer and pista barfis for Dussehra, I had to graduate to something more popular- the kaju barfis,fo...

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.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *