I have come across many people who are fascinated by Red Velvet Cupcake and that include my husband and me too. But when I thought about it neutrally, what is it in that cake exactly that fascinates us? Does it taste different in better way? Does it have a different texture unlike other cupcakes? No, it’s definitely not. It’s the color that fascinates us. And again it’s the color, which gives illusion of velvety texture.
If color is the only apt thing then I thought why not use color which is blessed by nature. Beetroot cupcake does not give the exact red velvet feeling. Yeah, but it has its own unique color and definitely nutritive value.
- 2 small beetroots or 1 big beetroot
- 2/3rd cup milk
- 1 cup wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup sugar
- 1 tablespoon oil
- Preheat oven at 400º F/ 205º C.
- Mix all dry ingredients and keep it aside.
- Either grate beetroot or chop it finely. Grind it with milk well.
- Add oil and sugar in beetroot-milk mixture and beat it till sugar dissolves.
- Add dry ingredients in portions and blend with spatula. Do not over mix it. The batter will be bubbly but that’s okay.
- Since we are using wheat flour it will take a bit long to bake. My cupcakes took 22 minutes to bake since I made small one.
P.S. If you are really crazy about red velvet cupcake, you can have it immediately after removing from oven because it will have red velvet color and texture which will fade after one or two hours.