Recipe: Tasty 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 cook it.

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

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