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Red Velvet Cupcakes Recipe | Eggless Red Velvet Cupcakes

Red velvet cupcakes with step by step pictures. Red velvet cupcakes made using beetroots for natural colour.
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 12 cupcakes

Ingredients
  

  • All Purpose Flour / Maida - 1 ½ cup / 180 grams
  • Sugar - 1 cup / 200 grams
  • Cocoa Powder - 1 tblspn
  • Baking Powder - 1 ½ tsp
  • Salt - ¼ tsp
  • Beetroot Puree - ¾ cup
  • Milk - ½ cup / 120 ml
  • Vinegar - 1 tblspn
  • Vegetable Oil - ½ cup / 120 ml
  • Vanilla Essence - 1 tsp
  • Whipped Cream as needed for topping
  • Sprinkles for topping

Instructions
 

  • Preheat oven to 180 degree C. Line a 12 cup muffin pan with cupcake cases and set aside.
  • Cook beetroot in a pan or pressure cooker till it is done. Cool it down and puree till smooth. Cool this completely.
  • Take flour, cocoa powder, baking powder and salt in a bowl and mix well.
  • Take milk, vinegar in a bowl and mix well.
  • Now to this add in oil, vanilla, beetroot puree and sugar and mix well.
  • Now add in the flour mix and fold gently.
  • Now spoon this into muffin cases using icecream scoop and bake this for 20 to 25 mins till a toothpick inserted comes out clean.
  • Now remove this from oven and cool completely.
  • Now decorate with whipped cream and sprinkles..
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