Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF.

You can have Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

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

Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF step by step

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!.