It is beetroot cupcakes, actually I wanted to make red velvet cupcakes, but I dint want to use red colour. I decided to use beetroot to get the natural colour I don’t know where or what went wrong the colour was not what I had expected to be, hence the name change. Only the colour was not what I wanted, but the taste was very good, the cupcakes were moist, fluffy and airy like cakes with eggs.
This recipe is for keeps and its vegan what more can I ask for. This recipe is almost same like my other eggless recipes. I have just made few changes and the cupcakes were too good and no one will believe they were made without eggs, but they are also dairy free and I love it, ok I don’t want to brag more about the recipe, lets start making the cupcakes.
Preparation Time: 15 to 20 minutes.
Idle Time: NIL
Cooking Time: 30 to 40 mins
WHAT YOU WILL NEED
½ cup beetroot puree (see notes)
1 cup coconut milk or any non dairy milk
½ cup oil
1 tsp vanilla extract
1 tsp apple cider vinegar
½th tsp baking powder
¾th tsp baking soda
1/8th tsp salt
1 cup + 1 heaped tbsp Maida/ all purpose flour
1/4th cup coco powder
3/4th cup granulated sugar
1/4th cup Chocó chips for garnishing (Optional)
HOW TO MAKE
Preheat the oven for 375 F. Line the baking tray and keep aside. In a bowl add all the wet ingredients, coconut milk, oil, vanilla extract, vinegar, baking soda, baking powder mix well, once mixed well add sugar and mix until the sugar dissolves then keep aside.
In another bowl mix the dry ingredients Maida, coco powder, salt and mix well.
Now in the add the beetroot puree into the wet mixture and mix well. Make a well in the centre of dry ingredients and add the wet mixture and mix well and the batter is ready.
Now fill batter 3/4th, sprinkle the Chocó chips on top and bake it for 30 to 35 minutes in pre heated oven. Once done just check if it’s done by insetting a tooth pick, if the toothpick come out clean its baked fully if the toothpick does not come clean then bake for few ,more minutes, then it’s ready to serve.
For making beets puree, clean the beets cut it into small pieces and microwave it with little water for 10 minutes or until soft, once its cools down grind it into fine paste, and it’s ready to use.
I think if I had added only one tablespoon of coco powder the colour would be at least some light red, maybe next time.