date: 2020-09-05T13:36:43.084Z image: https://img-global.cpcdn.com/recipes/4558050787065856/751x532cq70/vickys-red-velvet-cupcakes-with-beetroot-gf-df-ef-sf-nf-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/4558050787065856/751x532cq70/vickys-red-velvet-cupcakes-with-beetroot-gf-df-ef-sf-nf-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/4558050787065856/751x532cq70/vickys-red-velvet-cupcakes-with-beetroot-gf-df-ef-sf-nf-recipe-main-photo.jpg author: Caroline Elliott ratingvalue: 4.7 reviewcount: 31257 recipeingredient: - "2 tbsp ground flax seeds" - "6 tbsp hot water" - "140 grams (1 cup) plain glutenfree flour blend" - "60 grams half a cup cocoa powder" - "1/4 tsp xanthan gum only if using gf flour" - "1 tsp baking powder" - "1/2 tsp baking soda bicarb" - "3/4 cup beetroot puree around 4 cooked beetroot" - "200 grams granulated sugar" - "120 ml olive oil" - "60 ml full fat coconut milk" - "1 tsp apple cider vinegar" - "1 tsp vanilla extract" recipeinstructions: - "Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole muffin tin with cupcake cases" - "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" - "Whisk together the flour, cocoa powder, xanthan gum, baking powder and baking soda" - "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" - "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" - "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" - "Let cool on a wire rack then frost with your favourite frosting!" categories: - Recipe tags: - vickys - red - velvet katakunci: vickys red velvet nutrition: 202 calories recipecuisine: American preptime: "PT37M" cooktime: "PT53M" recipeyield: "3" recipecategory: Dinner ---  Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, vickys red velvet cupcakes with beetroot, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious. Red velvet cake was developed as a cheaper alternative to chocolate cake. That was during difficult times but now, the This cupcake recipe with beets turns out very moist and velvety. The colour of the cake depends on the colour of the beets used in the recipe. #beetrootredvelvetcake #naturalredvelvetcake #healthyredcolour RED VELVET CUPCAKE made with beetroot puree, no artificial colors were added. Natural red velvet cupcakes with beet goodness, here I come. Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It's appreciated by millions every day. It's easy, it's fast, it tastes delicious. They're fine and they look fantastic. Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF is something which I have loved my entire life. To get started with this particular recipe, we must first prepare a few components. You can have vickys red velvet cupcakes with beetroot, gf df ef sf nf using 13 ingredients and 7 steps. Here is how you cook that. ##### The ingredients needed to make Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF: 1. Make ready 2 tbsp ground flax seeds 1. Make ready 6 tbsp hot water 1. Make ready 140 grams (1 cup) plain / gluten-free flour blend 1. Get 60 grams (half a cup) cocoa powder 1. Get 1/4 tsp xanthan gum - only if using gf flour 1. Get 1 tsp baking powder 1. Take 1/2 tsp baking soda / bicarb 1. Take 3/4 cup beetroot puree (around 4 cooked beetroot) 1. Make ready 200 grams granulated sugar 1. Take 120 ml olive oil 1. Prepare 60 ml full fat coconut milk 1. Take 1 tsp apple cider vinegar 1. Get 1 tsp vanilla extract Fact: you can never go wrong with cake. Vanilla, chocolate, red velvet, bundt, classic yellow—we could go on and on. Great recipe for Vickys Coconut Milk 'Cheddar' Cheese, GF DF EF SF NF. If you can't use my cashew cream cheese, hopefully you can use this one instead. ##### Instructions to make Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF: 1. Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole muffin tin with cupcake cases 1. 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 1. Whisk together the flour, cocoa powder, xanthan gum, baking powder and baking soda 1. 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 1. 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 1. 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 1. Let cool on a wire rack then frost with your favourite frosting! Great recipe for Vickys Coconut Milk 'Cheddar' Cheese, GF DF EF SF NF. If you can't use my cashew cream cheese, hopefully you can use this one instead. Beetroot gives these red velvet cupcakes a lovely muted, earthy red hue — unlike the stoplight red of the artificial food coloring. Think theater curtains over fire engines. And for all those cringing at the thought of a much maligned beet being the star ingredient in your dessert. So that's going to wrap this up with this exceptional food vickys red velvet cupcakes with beetroot, gf df ef sf nf recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!