Friday, February 13, 2015

Eggless Butterless Red Velvet Cupcakes

Love is.... spending precious moments together. Love, friends and nature. Should celebration of love be confined to one day? Love is something that should be celebrated and cherished every moment of one's life. Here's an Red Velvet CupCake that you can make anytime to bring a smile on your loved one's face. The best thing about these is that they are naturally coloured,are eggless and butterless. So they can be had guilt free. Recipe adapted from Here


Servings : 14 medium sized cakes

Wheat flour - 1 1/4 cup
Raw Sugar - 1 cup
Freshly Pureed Beetroot -  3/4 cup
( Boil the beet and then puree)
Oil - 1/3 cup
Milk - 1 cup 
Vanilla extract - 1 1/2 tsp
Cocoa powder - 1 1/2 tbsp
Salt - 1/4 tsp
Baking powder - 1 1/2 tsp
  • Boil and puree beet into a smooth thick paste.
  • Take a bowl,add the beet puree, oil and mix well.
  • To that add the sugar and vanilla extract and blend till the sugar dissolves. I used a hand blender.
  • Preheat oven at 180'C for 10 minutes.
  • Sift flour,cocoa powder,salt, baking powder together.
  • Add this and milk at regular intervals and mix well with a spatula.
  • You will get a semi thick paste.
  • Line the cupcake pan and fill them up to 3/4th level.
  • Once the oven is preheated for 10 mins.Keep the cupcakes for baking.
  • Bake them for 20 - 25 mins or until a toothpick or a cake tester comes out clean.
  • Mine were done in 20 minutes.
  • Rest these cakes for 30 minutes at room temperature before serving.
  • Keep them refrigerated.
  • Original recipe uses  all purpose flour. But I used wheat flour just to make it healthier. That's why my cakes did not get the deep red colour.
  • You can use white sugar instead of raw.
  • You can increase the sugar levels 1 1/4 cup but we like it a less sweet hence reduced to 1 cup.
  • You can use refined oil instead of olive.

Happy Cooking!!

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