DIY Recipe: The Best Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

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

Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF You can cook Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF using 13 ingredients and 7 steps. Here is how you make that.

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

  1. You need of ground flax seeds.
  2. It’s of hot water.
  3. You need of plain / gluten-free flour blend.
  4. You need of (half a cup) cocoa powder.
  5. Prepare of xanthan gum – only if using gf flour.
  6. It’s of baking powder.
  7. Prepare of baking soda / bicarb.
  8. Prepare of beetroot puree (around 4 cooked beetroot).
  9. You need of granulated sugar.
  10. You need of olive oil.
  11. Prepare of full fat coconut milk.
  12. It’s of apple cider vinegar.
  13. It’s of vanilla extract.

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

  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!.

recipe by Vicky@Jacks Free-From Cookbook @cookpad