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We hope you got benefit from reading it, now let’s go back to vickys red velvet cupcakes with beetroot, gf df ef sf nf recipe. 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.
The ingredients needed to make Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF:
- Get 2 tbsp of ground flax seeds.
- You need 6 tbsp of hot water.
- Get 140 grams (1 cup) of plain / gluten-free flour blend.
- You need 60 grams of (half a cup) cocoa powder.
- Provide 1/4 tsp of xanthan gum – only if using gf flour.
- Use 1 tsp of baking powder.
- Provide 1/2 tsp of baking soda / bicarb.
- Provide 3/4 cup of beetroot puree (around 4 cooked beetroot).
- Use 200 grams of granulated sugar.
- Take 120 ml of olive oil.
- Prepare 60 ml of full fat coconut milk.
- Take 1 tsp of apple cider vinegar.
- You need 1 tsp of vanilla extract.
Steps 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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