Step-by-Step Guide to Prepare Speedy Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF
Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Steps to Make Favorite Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF estimated approx 30 mins.
To get started with this particular recipe, we must first 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.
Using fruit or veg puree is an old trick to make egg-free and low fat bakes. Red Velvet is a great example! Enjoy!
Ingredients and spices that need to be Make ready to make Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF:
- 2 tbsp ground flax seeds
- 6 tbsp hot water
- 140 grams (1 cup) plain / gluten-free 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
Instructions 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!
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So that's going to wrap it up for this exceptional food Recipe of Quick Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF. Thanks so much for your time. I'm confident you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!