Eggless Red Velvet Cupcakes ~ Natural Coloring!!!
Ingredients
- 1 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 tsp cocoa powder
- 3/4 cup beetroot puree
- 3/4 cup sugar
- 1/2 cup oil
- 1/2 cup milk mixed with 1 tbsp vinegar, set aside for 5 minutes
- 1 tsp vanilla
Instructions
- Preheat the oven to 200 degrees. Line a muffin pan and set aside.
- Sieve the dry ingredients together in a bowl.
- 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.
- Slowly add in the dry ingredients and whisk till combined without lumps.
- Pour into each muffin mould upto 3/4 volume. Bake for 20-25 minutes till a tester comes out clean - I baked for 25 minutes. Cool on a rack.
Notes
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 3/4 cup from this puree. I got almost 1 1/2 cup of puree from blending one fairly big beetroot.
Instead of milk+vinegar, you can use whisked yogurt.
Instead of milk+vinegar, you can use whisked yogurt.