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

Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF - Family warmth and closeness may be obtained in uncomplicated methods. One particular of them is cooking and serving meals for the household. As a housewife, naturally you don't want to miss a meal together appropriate? Cuisine may also be the essential to a content family, a lot of really feel homesick simply because their cooking has been identified elsewhere.

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Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have vickys red velvet cupcakes with beetroot, gf df ef sf nf using 13 ingredients and 7 steps. Here is how you can achieve it.

Composition needed to cook Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF:

  1. 2 tbsp ground flax seeds
  2. 6 tbsp hot water
  3. 140 grams (1 cup) plain / gluten-free flour blend
  4. 60 grams (half a cup) cocoa powder
  5. 1/4 tsp xanthan gum - only if using gf flour
  6. 1 tsp baking powder
  7. 1/2 tsp baking soda / bicarb
  8. 3/4 cup beetroot puree (around 4 cooked beetroot)
  9. 200 grams granulated sugar
  10. 120 ml olive oil
  11. 60 ml full fat coconut milk
  12. 1 tsp apple cider vinegar
  13. 1 tsp vanilla extract

Steps to cook 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
  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!

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