Eggless Red Velvet Cupcakes ~ Natural Coloring!!!
  • 1½ cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 4 tsp cocoa powder
  • ¾ cup beetroot puree
  • ¾ cup sugar
  • ½ cup oil
  • ½ cup milk, mixed with 1 tbsp vinegar, set aside for 5 minutes
  • 1 tsp vanilla
  1. Preheat the oven to 200 degrees. Line a muffin pan and set aside.
  2. Sieve the dry ingredients together in a bowl.
  3. In another bowl, add the oil, sugar and milk set with vinegar and whisk well till combined. Add the beetroot puree and mix well along with the vanilla.
  4. Slowly add in the dry ingredients and whisk till combined without lumps.
  5. Pour into each muffin mould upto ¾ volume. Bake for 20-25 minutes till a tester comes out clean - I baked for 25 minutes. Cool on a rack.
For making beetroot puree, pressure cook one large or two medium beetroots for 3 whistles till done. Allow to cool, peel off the skin, chop into large pieces and puree in your blender till fine. Add 3-4 tbsp water if necessary. Use ¾ cup from this puree. I got almost 1½ cup of puree from blending one fairly big beetroot.
Instead of milk+vinegar, you can use whisked yogurt.
Recipe by The Big Sweet Tooth at