Red velvet cupcake

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,


Beetroot50 grams
All purpose flour / maida1¼ th cup
Cocoa powder2 tbsp
Baking powder1 tsp
Refined oil / any flavorless oil¼th  cup
Butter milk¾th  cup

Here is the actual recipe :- I followed Laura in the Kitchen recipe and modified little.


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.

For icing:-


Cream cheese100 grams
Butter2-3 tbsp
Icing sugar2 cups
Vanilla extractfew 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.

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