Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a special dish, Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF. One of my favorites. For mine, I'm gonna make it a little 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 begin with this particular recipe, we have to prepare a few components. You can cook Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF using 13 ingredients and 7 steps. Here is how you cook that.

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:

1. 2 tbsp ground flax seeds
2. 6 tbsp hot water
3. 140 grams (1 cup) plain / gluten-free flour blend
4. 60 grams (half a cup) cocoa powder
5. 1/4 tsp xanthan gum - only if using gf flour
6. 1 tsp baking powder
7. 1/2 tsp baking soda / bicarb
8. 3/4 cup beetroot puree (around 4 cooked beetroot)
9. 200 grams granulated sugar
10. 120 ml olive oil
11. 60 ml full fat coconut milk
12. 1 tsp apple cider vinegar
13. 1 tsp vanilla extract

Instructions to make to make Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

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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So that is going to wrap it up for this special food Step-by-Step Guide to Make Any-night-of-the-week Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF. Thank you very much for reading. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!