Red Velvet cake is well received cake recipe as it’s being both subtle in flavor, as well as a light, fluffy cake that works amazingly with the cream cheese icing. For this week’s Bake Along challenge Shubhashini gave us the beautiful red velvety cup cakes recipe and the moment I saw Subhashini’s cake, I wanted to try this red velvety cake. But I had few issues, 1. I couldn’t find red food color anywhere close to my place. 2. Even if I had red food color, I was hesitant to use, as I wanted to bake these cakes for my daughter(I didn’t dare to use food color). So I wanted to replace the food color in the recipe for natural red velvet cupcakes made with beets.
So here it is. (See verdict about this cake at the end of the post)
Unsalted butter – 70 gms
Icing sugar – 3/4 cups
Egg – 1
Pure vanilla extract – 1 teaspoon
All-purpose flour – 1 cup
Corn flour – 1/4 cup
Cocoa powder – 1 tablespoon
Baking powder – 1/2 teaspoon
Salt – 1/4 teaspoon
Thick curd – 1/2 cup ( to make buttermilk)
Beet root puree(Cooked and pureed) – 2-3 tablespoon
Baking soda – 1/2 teaspoon
Vinegar – 1/2 teaspoon
Cream Cheese Frosting:
Cream cheese – 120 gms
Icing sugar – 1/4 cup
Pure vanilla extract – 1 teaspoon
Heavy whipping cream – 1/3 cup ( Dairy or non-Dairy with 30% or more of fat content)
Method of Preparation
1. Pre-heat oven to 180 degree C. Sift together all the dry ingredients -all-purpose flour, corn flour, cocoa powder, baking powder and salt. Set aside. Wash, peel and chop beetroot, cook them until soft and puree into smooth paste(ensure no lumps), keep aside
2. In another bowl, add butter and beat until it turns soft and fluffy. Next add icing sugar and beat on high speed for about 5 minutes until the mixture turns pale, creamy and fluffy. You will have to beat on high speed.
3. Add the egg(plus 1 tbspn of all purpose flour to prevent eggs from crudling while you beat) and beat for about 1 minute on medium high speed until the mixture becomes soft and creamy. Next add pure vanilla extract and beat until well combined.
4. Whisk the curd until it forms creamy buttermilk(no need to add water)(keep the buttermilk thick).To the buttermilk add beet puree and mix well.
5. Now to the wet mixture add half portion of dry ingredients, beat till combined. Then add half of the buttermilk mixture and beat just until incorporated. Do not over beat. Now add the rest of the dry flour mix beat again. Finally add the buttermilk beet mix and beat until well combined.
6. In a bowl add the baking soda. Pour the vinegar and stir immediately as you see it frizz, pour the vinegar mixture in the batter while it is frizzing and fold in using your spatula to combine everything together. As soon as you add vinegar mix to the batter, the batter starts cooking, so you have to be very quick, quickly scoop out the cake batter into the cup cake liners and pop into pre heated oven and bake the cup cakes for about 12-15 mins at 180 deg centi, or until the tooth pick test comes out clean.
7. Once cup cakes are baked, cool them on wire rack. Meanwhile you can whisk up the cream cheese frosting.
For Cream cheese frosting
In a bowl, add cream cheese, vanilla extract and icing sugar and beat using electric beater for 2 mins.Now add the heavy whip cream and beat for another 5 mins on high speed until you get stiff peaks. Transfer them to piping bag connected to a big star nozzle(or any nozzel of your choice)
Take the cooled cup cakes and pipe the frosting into any pattern you like. Serve this healthy cup cakes and enjoy.
These cakes keep good for 1 day at room temperature.
These cup cakes were’nt red as the traditional Red velvet cup cakes would look, as I added beets. I looked slightly pinkish and on out side it looks like brownish, chocolate cup cakes 🙂
I guess the color wasn’t that red as I mixed beet puree with thick buttermilk, if just the beet puree would be added, the color might turn up much red(I guess)
The taste of the cup cakes were good, and it has the velvety texture too(because of the baking soda-vinegar mixture we added), surprisingly I didn’t taste beet in my cakes! If I had to increase beet root puree to get the red color, I guess the beet root puree will be over powering in the cake!!!
If you want to add healthy and natural substitute for red food color, then this is the method, but you’ll have to compromise on the color.
I will make another batch of these red velvet cup cakes with red food color, which I will not give it to my daughter :), just to test the color of the cakes.