Red Velvet Cupcakes with beetroot

If you are not a fan of artificial food colouring like me, then red velvet cupcakes with beetroot is the recipe for you.

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Red velvet cake was developed as a cheaper alternative to chocolate cake. That was during difficult times but now, the recipe is a highly popular one…a gourmet dessert if I may.

This cupcake recipe with beets turns out very moist and velvety. The colour of the cake depends on the colour of the beets used in the recipe. Though it is a subtle red colour, it looks beautiful.

Red Velvet Cupcakes with beetroot

Ingredients

Dry ingredients:

All purpose flour – 1 ¼ cup

Cocoa powder – 1 tblsp

Baking soda – ½ tsp

Baking powder – ¾ tsp

Salt – ¼ tsp

Butter milk – ½ cup of warm milk + 1 tblsp of vinegar

Superfine /Caster sugar – ¾ cup

Butter – ¼ cup softened

Vegetable Oil – 2 tblsp

Eggs - 2

Beetroot puree/paste – 4 to 6 tblsp

Vanilla essence – 1 tsp

 

For the whipped cream:

Chilled Full fat or heavy cream – ¾ cup

Icing sugar (sifted) – 1 tblsp

Vanilla essence – a few drops

Method

1.    Mix all the dry ingredients in a bowl with a whisk for a minute. Keep aside.

2.    Mix the ingredients for buttermilk and rest for at least 5 minutes.

3.    Take the sugar in a large bowl. Add in butter and oil. Beat till the mix resembles a thick paste.

4.    Add in the eggs one at a time, mix to a smooth batter after each addition.

5.    Add in the essence and the beetroot paste (select beetroots with intense red colour). Mix them into the batter.

6.    Add in the flour mixture in 3 parts and the buttermilk in 2. Begin and end with the flour. Mix till just combined.

7.    Pour into cupcake moulds or cups till ¾ full. Bake in a preheated oven at 180°C for 20 mins or till a skewer inserted comes out clean.

8.    Cool on a wire rack.

9.    To make the whipped cream, take the chilled cream in a chilled bowl. Beat it with a chilled whisk or electric beater till bubbles start appearing. Add in the icing sugar and essence. Whip on high speed till the cream doubles in volume and holds stiff peaks.

10. Fill in a piping bag with a star nozzle and decorate the completely cooled cupcakes.

© Rinki’s Kitchen