Friday, 13 April 2012

{Photo Friday} Red Velvet Cupcakes Using Beetroot Powder & Puree

A Red Velvet Cake is a popular cake with it's unique colour varies from dark red, bright red or red-brown depending on the ingredients used. It is usually baked and topped with a creamy vanilla icing or the popular cream cheese icing. This reddish-brown color cake was originally from a reaction of the cocoa powder with an acidic ingredient such as buttermilk but however, "red food coloring"(as much as 2 tablespoon or more) is often added to achieve that unique "red colour effect".

But for this recipe that I am sharing with you today, my friend Celes did not used any "red colouring", instead she replaced the colouring with healthy ingredients such as "Organic Beetroot Powder" and "Fresh Beetroot Puree" to achieve it's natural red colour texture.


RED VELVET CUPCAKES
using Beetroot Powder And Beetroot Puree


From the photo above, you will notice that the texture of the cupcake is moist with a bit tender crumb due to the adding of buttermilk and when you have your first bite you would also experience a mild beetroot aftertaste in between the cocoa flavour cake.


Recipe adapted from Celes of Celestial Delish, HERE.

(Make: 12 medium cupcakes | Preparation: 15 minutes |    Baking: 20 - 25 minutes)

Ingredients:
260g All-purpose Plain Flour
4 Tablespoons Beetroot Powder
1 Teaspoon Salt
3 Tablespoons Natural Cocoa Powder
1 Teaspoon Baking Powder
250g Caster Sugar
1.5 Cups(300ml) Vegetable Oil
2 Teaspoons Vanilla Extract
2 Large Eggs, room temperature
1 Teaspoon White Distilled Vinegar
1 Cup(200ml) Buttermilk, room temperature
1/2 Cup Beetroot Puree, blend from 1 medium beetroot

Method:-
~ You can refer the steps on making the above red velvet cupcakes plus cream cheese frosting over at Celes's post HERE.

Cream Cheese Frosting:
250g Cream Cheese, room temperature
113g Unsalted Butter, room temperature
215g icing sugar
1 Teaspoon Vanilla Extract

Method:-
~ Steps on making the cream cheese frosting can be found HERE.

Overall I have learnt something new while making this Red Velvet Cupcakes as I have never tried whisking oil and sugar together with eggs in a cake batter before folding in the dry flour ingredients. And Celes told me this method is a good way to achieve soft and yummy cupcakes too but most important steps is not to over mixed the batter or else the cupcakes texture will be dense.

6 comments:

  1. Beautiful cupcakes Ellena! I love beet and the cupcakes has really nice color!

    ReplyDelete
    Replies
    1. Thanks Nami, this is the 1st time I used beetroot in baking and surprisingly it taste delicious :)

      Delete
  2. I usually make chocolate beetroot cupcakes which are delish, even if I do say so myself. I grate the beetroot instead of pureeing it as I noticed a nicer texture to my cupcakes. If you use melted chocolate instead of cocoa, I believe you will experience less of a beetroot aftertaste. I kinda like the taste though ... heh.

    Sury

    ReplyDelete
    Replies
    1. Hi Sury, Thanks for your advice and sharing of tips will try your method on grating the beetroot and melt chocolate when I make this cake again :)

      Delete
  3. Hi!
    I love looking at all your recipes!
    They make me wana start cooking too. :)
    I've recently got my brown happy call pan and I'm wondering is it possible to bake cup cakes in them?
    Will the paper cups burn?
    Hope to hear frm you!:)

    Matty

    ReplyDelete
  4. hi, where did u get beet root powder?

    ReplyDelete

Dear All,

Thanks for leaving down your comments. I do value each and every of your suggestion(s) or comment(s) so if you are signing off as Anonymous, please kindly leave your Name so that I could address you. Thanks

Lastly, please DO NOT SPAM as Spam comments will be deleted immediately.

Regards
Ellena (Cuisine Paradise)

ShareThis

Latest Kitchen Updates @ Cuisine Paradise


Click on the above photos or HERE for more kitchen pantry ideas.

Giveaways