Steps to Make Homemade Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, vickys red velvet cupcakes with beetroot, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have vickys red velvet cupcakes with beetroot, gf df ef sf nf using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF:

1. Get 2 tbsp ground flax seeds
2. Take 6 tbsp hot water
3. Take 140 grams (1 cup) plain / gluten-free flour blend
4. Prepare 60 grams (half a cup) cocoa powder
5. Prepare 1/4 tsp xanthan gum - only if using gf flour
6. Get 1 tsp baking powder
7. Make ready 1/2 tsp baking soda / bicarb
8. Prepare 3/4 cup beetroot puree (around 4 cooked beetroot)
9. Take 200 grams granulated sugar
10. Take 120 ml olive oil
11. Take 60 ml full fat coconut milk
12. Get 1 tsp apple cider vinegar
13. Take 1 tsp vanilla extract

Instructions to make Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole muffin tin with cupcake cases
2. In a small bowl mix the ground flax with the hot water and let stand 15 minutes until it turns gelatinous and the oven has preheated fully
3. Whisk together the flour, cocoa powder, xanthan gum, baking powder and baking soda
4. In a stand mixer or blender, combine the beetroot puree, sugar, oil, milk, vanilla and flax slurry. Mix on a medium speed for a minute or 2 until well combined
5. Gradually add the wet mix to the dry mix and stir until smooth. If you want a richer red colour to these cupcakes you may want to stir in some red gel colouring at this point
6. Divide the cake batter evenly between the cupcake cases and bake for 18 - 20 minutes or until a toothpick inserted in the middle of a cake comes away clean
7. Let cool on a wire rack then frost with your favourite frosting!

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