RED velvet cupcakes
HAPPY VALENTINES DAY
RED VELVET CUPCAKES
I always wanted to bake the RED VELVET CAKE and impress my valentine . So this year I decided to do this cake . A search for a perfect recipe for an Eggless RVC began
Seeing the various videos and posts of Red velvet cakes on various cookery sites on my phone,I had always wondered how they got that rich red color . I had always thought that red velvet cakes have some special ingredients for that vibrant color . But after going through the recipes I realized that it was a cake tinted red with artificial colours .
As I am not in favor of using artificial colors , I again began to search for options to bake this cake without the artificial color . My food group and google came to my rescue , as they suggested I use pureed beetroots . According to one of the stories about the use of beetroots to make this tinted cake ,it's said that beetroots came to be used after world war 2 due to shortage of cocoa and vinegar, both important ingredients of this cake . Their reaction gave a rich color to RVC . Hence the name.
At first I was not too convinced about using beetroots as natural colors . After contemplating over it for some time,I decided to give it a shot . I looked up for Eggless RVC with beetroots and found this recipe . I decided to make cupcakes instead of a single cake . Of course , I tweaked the recipe . The actual recipe called for Maida ( refined flour ) which I replaced by whole wheat flour ( atta) . I have used malai ( milk cream) instead of oil .
The cupcakes turned out soft and moist , though slightly dense as I have used whole wheat flour . The beetroot puree has imparted a nice color without the taste of beetroots .
The cream cheese could have been creamier , blame it on my impatience . It's pink , thanks again to a bit of beetroot puree that I have added . It's tasting awesome , though grainy 😉 . Please excuse my harping my own trumpets 😜😜
INGREDIENTS NEEDED TO MAKE THE RED VELVET CUPCAKES
DRY INGREDIENTS
( Sieve 3_4 times and keep aside)
Refined flour (Maida) / whole wheat flour(atta) _ 1 and 3/4 cups
Baking powder _ 1 tsp
Baking soda_ 1/2 tsp
Cocoa powder 1/4 cup
WET INGREDIENTS( Blend in the blender till light and fluffy)
Apple puree _ 1/4 cup
Sugar _ 3/4cup( powdered)
Apple sauce 1/4 cup ( pureed apple)
Vanilla essence
OTHER INGREDIENTS
Beetroot puree 1/4 cup or more
Boil beetroot and puree in the blender
Strain it well and use the water for the recipe . Use the fibre left in the strainer to make parathas or add salt n seasoning and eat it up . It's full of nutrients. Now back to the recipe
Preheat oven to 180 degree celcius for 5 minutes
Line and grease muffin tray with cupcake liners
Mix wet and dry ingredients and make a lumpfree batter .( I used some of the water in which the beetroots were boiled to make the batter )
Fill the liners with the batter
Bake for 25_30 minutes or till done
Let the cakes cool completely before frosting
CREAM CHEESE FROSTING
Cream cheese
Yoghurt
Sugar
Essence
Cream very well till creamy
Pipe on cooled cakes ( I have used spoon as my frosting was not that creamy due to my impatience)😭
I have also crumbled up half a Red velvet cupcakes and mixed up with the frosting. I made hearts with the other half n topped the cupcakes
Dry ingredients 👆
Adding wet ingredients 👆 to dry ingredients
Baked Red velvet cupcakes👆👇
Beetroot puree _ natural color 👆
Cream cheese frosting 👆
RED VELVET CUPCAKES
I always wanted to bake the RED VELVET CAKE and impress my valentine . So this year I decided to do this cake . A search for a perfect recipe for an Eggless RVC began
Seeing the various videos and posts of Red velvet cakes on various cookery sites on my phone,I had always wondered how they got that rich red color . I had always thought that red velvet cakes have some special ingredients for that vibrant color . But after going through the recipes I realized that it was a cake tinted red with artificial colours .
As I am not in favor of using artificial colors , I again began to search for options to bake this cake without the artificial color . My food group and google came to my rescue , as they suggested I use pureed beetroots . According to one of the stories about the use of beetroots to make this tinted cake ,it's said that beetroots came to be used after world war 2 due to shortage of cocoa and vinegar, both important ingredients of this cake . Their reaction gave a rich color to RVC . Hence the name.
At first I was not too convinced about using beetroots as natural colors . After contemplating over it for some time,I decided to give it a shot . I looked up for Eggless RVC with beetroots and found this recipe . I decided to make cupcakes instead of a single cake . Of course , I tweaked the recipe . The actual recipe called for Maida ( refined flour ) which I replaced by whole wheat flour ( atta) . I have used malai ( milk cream) instead of oil .
The cupcakes turned out soft and moist , though slightly dense as I have used whole wheat flour . The beetroot puree has imparted a nice color without the taste of beetroots .
The cream cheese could have been creamier , blame it on my impatience . It's pink , thanks again to a bit of beetroot puree that I have added . It's tasting awesome , though grainy 😉 . Please excuse my harping my own trumpets 😜😜
INGREDIENTS NEEDED TO MAKE THE RED VELVET CUPCAKES
DRY INGREDIENTS
( Sieve 3_4 times and keep aside)
Refined flour (Maida) / whole wheat flour(atta) _ 1 and 3/4 cups
Baking powder _ 1 tsp
Baking soda_ 1/2 tsp
Cocoa powder 1/4 cup
WET INGREDIENTS( Blend in the blender till light and fluffy)
Apple puree _ 1/4 cup
Sugar _ 3/4cup( powdered)
Apple sauce 1/4 cup ( pureed apple)
Vanilla essence
OTHER INGREDIENTS
Beetroot puree 1/4 cup or more
Boil beetroot and puree in the blender
Strain it well and use the water for the recipe . Use the fibre left in the strainer to make parathas or add salt n seasoning and eat it up . It's full of nutrients. Now back to the recipe
Preheat oven to 180 degree celcius for 5 minutes
Line and grease muffin tray with cupcake liners
Mix wet and dry ingredients and make a lumpfree batter .( I used some of the water in which the beetroots were boiled to make the batter )
Fill the liners with the batter
Bake for 25_30 minutes or till done
Let the cakes cool completely before frosting
CREAM CHEESE FROSTING
Cream cheese
Yoghurt
Sugar
Essence
Cream very well till creamy
Pipe on cooled cakes ( I have used spoon as my frosting was not that creamy due to my impatience)😭
I have also crumbled up half a Red velvet cupcakes and mixed up with the frosting. I made hearts with the other half n topped the cupcakes
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