Red velvet cupcake/cake are usually made with artificial food color. Here is my method of healthier red velvet cupcakes using Beetroot puree. Best part is you can’t find the taste of beets in the cupcake, its so moist and tasty cupcakes ever.
let’s see the procedure,
|All purpose flour / maida||1¼ th cup|
|Cocoa powder||2 tbsp|
|Baking powder||1 tsp|
|Refined oil / any flavorless oil||¼th cup|
|Butter milk||¾th cup|
Take around 50 grams of beetroot peeled, chopped and cooked in the pressure cooker for about 10 whistles.Once it cool down to room temp,go ahead and add them in the mixer jar and blend into smooth paste and keep it aside.
Take around ¾ th cup of sugar and ground into fine powder.In a large bowl add¼th cup of oil (you can use butter also),add the powdered sugar and blend it well, now add 1 egg and blend it again,add ¾ th cup of thick butter milk, blend everything well.
Now sift in 1 ¼ cup of all-purpose flour/maida , 2 tbsp of cocoa powder,1 tsp of baking powder, add this dry ingredients to wet and blend it in medium speed, now add the beets puree and fold in gently.
Now prepare the cupcake molds and add the batter in the molds and bake them in the pre-heated oven at 180 degree c for 20-25 minutes, once the cupcakes are ready allow them to cool completely.
|Cream cheese||100 grams|
|Icing sugar||2 cups|
|Vanilla extract||few drops|
I’m using Amul cheese spread, you can use any kind of cream cheese (flavorless).
In a bowl add 100 grams of cream cheese in room temp,along with 2-3 tbsp of unsalted butter in room temp,blend well.Add 2 cups of icing sugar little at a time and blend it well add a drop of vanilla extract and blend it well,once the icing form stiff peaks add them in the piping bag and decorate the cupcakes and serve.