Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF
Using fruit or veg puree is an old trick to make egg-free and low fat bakes. Red Velvet is a great example! Enjoy!
Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF
Using fruit or veg puree is an old trick to make egg-free and low fat bakes. Red Velvet is a great example! Enjoy!
Cooking Instructions
- 1
Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole muffin tin with cupcake cases
- 2
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
- 3
Whisk together the flour, cocoa powder, xanthan gum, baking powder and baking soda
- 4
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
- 5
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
- 6
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
- 7
Let cool on a wire rack then frost with your favourite frosting!
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