I love incorporating a vegetable into my cakes and was trying to figure out a way to make red velvet cupcakes without any food colouring. After reading about the negativity surrounding food colouring, I don't really use it much while baking. Of course once in a  while I succumb and make a colourful cake or icing but in general I prefer to avoid using it. So when I stumbled upon some recipes which used beetroot to colour cakes, I was thrilled! I did expect beetroot to lend its bright red hue but I definitely did not expect it to make the cupcakes so much softer! When these beauties came out of the oven and I took my first bite, I was surprised at their fudginess.

I was also surprised that the beetroot along with the yogurt was a perfect egg substitute. You do not even realise that eggs are missing from this recipe. Beetroots are lovely and sweet so this means that you need to add less sugar than you would in a normal cake. I have used a blend of white and brown sugar. These cupcakes are not overly sweet but I love that about them.

Beetroot cupcakes may not sound very appetising but they really add moisture and depth. In fact you won't even taste the beetroot at all. It is perfect for any fussy eaters you may have in your household!