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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!

Ingredients

  • 1 1/4 All purpose flour
  • 1 1/4 cup fine sugar
  • 2 tbsp Cocoa powder
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 3/4 cup freshly pureed beetroot
  • 1/3 cup cooking oil
  • 1/4 cup lemon juice
  • 1 1/2 tsp vanilla extract
  • Cupcake liners as required

Instructions

  • Take a mixing bowl, sieve all purpose flour, baking powder and cocoa powder. Add salt and sugar, whisk it all together. In a separate bowl, add all the wet ingredients like oil, lemon juice and vanila extract. Whisk it. Peel and boil the beetroot and once it cools down, chop and blitz it to make a smooth puree. You may sieve this puree if required.
  • Add this puree to the wet ingredients bowl. Whisk it together. Add this to the dry ingredients bowl. Fold in the mixture to form a cake batter consistency. Line a cupcake tray with cupcake liners. With a spoon, fill the liners 3/4. 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.