Eggless Red Velvet Cupcakes with Beets

Eggless Red Velvet Cupcakes with no artificial color but made with beetroot puree. These cupcakes are delicious & the recipe is fail proof. Holiday recipes!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings muffins

Calories 187.16kcal

Author Priya Lakshminarayan

Equipment

Mixing Bowl
Muffin tray
Oven

Ingredients

1 ¼ Gluten-free all purpose flour
1 ¼ cup fine sugar
2 tablespoon Cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup freshly pureed beetroot
⅓ cup cooking oil
¼ cup lemon juice
1 teaspoon vanilla extract
Cupcake liners as required

Instructions

Peel and roughly cut the cooked beets
Transfer to a blender and blend to make a smooth puree. No need to add water while grinding. You may sieve this puree if required.
Take a mixing bowl, sieve all purpose flour, baking powder, baking soda, and salt.
Then add cocoa powder.
Also add the powdered sugar.
Whisk it all together.
In a separate bowl, add all the wet ingredients like oil, lemon juice and vanilla extract. Whisk it.
Add this to the dry ingredients bowl.
Add this puree to the bowl. Whisk it together.
Fold in the mixture to form a cake batter consistency.
Line a cupcake tray with cupcake liners.
With a spoon, fill the liners ¾. Lightly tap the muffin tray to ensure there are no gaps. Preheat the oven to 400 degrees F. Bake these cupcakes for 30-35 minutes. Once done, take if out from the oven and let it cool for 5-10 minutes.
Serve with any frosting on top or as is.

Nutrition