Beetroot Red Velvet Cupcakes
March 31, 2017
No food colouring is added to these delicious Red velvet cupcakes.
I have come across few articles debating the use of food colouring in baking, especially in Red Velvet cupcakes or cakes.
Its not that I turned into an anti-food colouring activist overnight. I do use them, in moderation, in my baking as well as cooking.
I need to have some colours in my food, happy colours just like this Blue Ombre cake.
But red velvet cupcakes uses a lot more than my usual drop or two.
Hence, I resort to finding alternative!
After all, I am baking these gorgeous red velvet cupcakes to celebrate my becoming a year wiser*read: a year older :(*
An old gal like me do not require too much artificial colours, might trigger something in my body instead of serotonin! To maintain good health at this 'slightly' more than half century old is vital.
Hence I looked for red velvet cupcakes recipe that uses all natural ingredient.
Beetroot!
absolutely gorgeous. Beetroot is not everyone 'cup of tea', but I love them to bits. Beetroot has that earthy taste, its not sweet either.
I love to have my ABC juice. ABC is for Apple, Beetroot and Carrot juice.
Well, its as easy as ABC to make too. (quick note : I use Nutri bullet to make my ABC juice, much healthier with no waste of fibres)
Pardon the old photos, roasted beets tasted good too.
This is my second bake using beetroot, my first was Beetroot Marble Cake, and shamelessly admitting that I used store-bought cake mix!!!
Did a quick research on Red velvet cake recipe without any food colouring. Found few but one caught my eye, the recipe from New York Times cooking. Good reviews on the cake too.
Instead of baking Red velvet cake, I decided to bake Red Velvet cupcakes. My only excuse and forever be, as always, my frosting skills 'definitely messy thus not pretty' big time :(.
Furthermore, eating cupcakes makes me feel less guilty than eating a 1/8 or 1/12 of a whole cake.
I know, its all in the mind, but the 2 digits shown on my bathroom scale isn't :)
These red velvet cupcakes turned out well, soft with a hint of saltiness, chocolatey, no taste of earthy beets, how a red velvet cake should taste like.
But my only comment is that these red velvet cupcakes didn't have the 'dome', they all had slight depression in the centre.
Will definitely update here if I were to bake these gorgeous, soft red velvet cupcakes again, hopefully they will rise to the occasion, and give that DOME!!
I have come across few articles debating the use of food colouring in baking, especially in Red Velvet cupcakes or cakes.
Its not that I turned into an anti-food colouring activist overnight. I do use them, in moderation, in my baking as well as cooking.
I need to have some colours in my food, happy colours just like this Blue Ombre cake.
But red velvet cupcakes uses a lot more than my usual drop or two.
Hence, I resort to finding alternative!
After all, I am baking these gorgeous red velvet cupcakes to celebrate my becoming a year wiser*read: a year older :(*
An old gal like me do not require too much artificial colours, might trigger something in my body instead of serotonin! To maintain good health at this 'slightly' more than half century old is vital.
Hence I looked for red velvet cupcakes recipe that uses all natural ingredient.
Beetroot!
absolutely gorgeous. Beetroot is not everyone 'cup of tea', but I love them to bits. Beetroot has that earthy taste, its not sweet either.
I love to have my ABC juice. ABC is for Apple, Beetroot and Carrot juice.
Well, its as easy as ABC to make too. (quick note : I use Nutri bullet to make my ABC juice, much healthier with no waste of fibres)
Pardon the old photos, roasted beets tasted good too.
This is my second bake using beetroot, my first was Beetroot Marble Cake, and shamelessly admitting that I used store-bought cake mix!!!
Did a quick research on Red velvet cake recipe without any food colouring. Found few but one caught my eye, the recipe from New York Times cooking. Good reviews on the cake too.
Instead of baking Red velvet cake, I decided to bake Red Velvet cupcakes. My only excuse and forever be, as always, my frosting skills 'definitely messy thus not pretty' big time :(.
Furthermore, eating cupcakes makes me feel less guilty than eating a 1/8 or 1/12 of a whole cake.
I know, its all in the mind, but the 2 digits shown on my bathroom scale isn't :)
These red velvet cupcakes turned out well, soft with a hint of saltiness, chocolatey, no taste of earthy beets, how a red velvet cake should taste like.
But my only comment is that these red velvet cupcakes didn't have the 'dome', they all had slight depression in the centre.
Will definitely update here if I were to bake these gorgeous, soft red velvet cupcakes again, hopefully they will rise to the occasion, and give that DOME!!
Love to use beet in the baking for its flavour and colour. These cupcakes look perfect, Lisa.
ReplyDeleteLooks so delicious and moist! Love baking with beetroot!
ReplyDeleteWhen I was growing up in America the only red velvet cake I knew had beetroot and chocolate for the colour. It is only in the last 20 years or so that I’ve seen the use of red food colour (over)used. The modern versions do not taste good, the crazy amount of food colouring definitely adds an unpleasant aftertaste.
ReplyDeleteI’m not a baker, but recall reading that under filling the pan can cause the cupcakes to have a flat top.
Can you tell me if you use a 20 ml Australian tablespoon, or the more widely known 15 ml one? Look forward to trying some of your delicious recipes.
Peggy
Hi Peggy,
DeleteI apologise for the late reply.
Yes I used Australian 20ml tablespoon :)
I try not to use as much colouring in my cooking but in some cases, its unavoidable :(