Red Velvet Cake is probably one of the most highly coveted desserts and people take it very seriously. And Red Velvet Cupcakes? People go crazy for Red Velvet cupcakes. So I knew when I made this recipe, I was going to need some help from the experts. This recipe is crafted from Hannah's blog Bitter Sweet http://bittersweetblog.wordpress.com/2009/03/19/seeing-red/ because she has it all tested, and I do not. I can not wait to try these.
How to make Natural Red Velvet Cupcakes with beets?
A vegan recipe
Ingredients:
1 1/4 cups all purpose flour
1 cup granulated sugar (beet sugar, usually mixed in with the regular granulated sugar)
3 tablespoons natural cocoa power (not dutch processed)
1 tsp baking powder
1/4 teaspoon salt
1 8.25 ounce can beets (in water, no salt)
1/3 cup canola oil
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/4 cup water
Directions:
Preheat your oven to 350 degrees and line 12 count cupcake paper with baking papers
In a large bowl, whisk or sift together the flour, sugar, cocoa powder, baking powder, and salt.
In a chopper, food process, or blender (whatever you have), pour in the beets and beet water (?). Blend until well combined. Add in the canola oil, lemon juice, and vanilla extract and continue to blend until everything is incorporated.
Add the beet mixture to the dry ingredients. Stir with a spoon just until mixed.
Equally distribute the red velvet batter throughout a cupcake tin, using a ice cream scoop to insure equal size.
Bake for 18-20. To check for done-ness insert a toothpick in the center of a cupcake. If it comes out with moisture or sticky crumbs, then the cupcakes are done.
Allow the vegan red velvet cupcakes to cool and then apply vegan cream cheese frosting.
Pour the beet mixture into the bowl of dry ingredients, and mix just enough to combine. Equally distribute the batter between your prepared tins, and bake for 18 -- 22 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before applying the mandatory.
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