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Eggless Red Velvet Cupcakes ~ Natural Coloring!!!

Author Rafeeda


  • 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


  • 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.


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.