These eggless red velvet beetroot cupcakes are super fudgey and extremely scrumptious.
Preheat your oven to 180°C. Make your beetroot puree. Boil the beetroots until soft. Then puree them in a blender/food processor.
Measure out all your ingredients. Sift your flour, salt, baking powder and cocoa.
In another bowl, start mixing the yogurt and sugars together with a hand held whisk till both types of sugars have dissolved.
Add in the oil and vanilla extract. Whisk till the oil has totally emulsified into the yogurt/sugar mixture.
Add in your beetroot puree & vinegar. Mix till well blended.
In batches of 3, add in the flour mixture into the beetroot mixture. Fold till JUST combined. Do not over-mix at this stage.
Line your cupcake tin and then fill them till they are 3/4 full with the beetroot cupcake batter. Scatter over some chocolate chips if you feel inclined.
Bake for around 20 minutes or till a toothpick inserted into the cake, comes out clean. Your cake is done!
Ingredients
Directions
Preheat your oven to 180°C. Make your beetroot puree. Boil the beetroots until soft. Then puree them in a blender/food processor.
Measure out all your ingredients. Sift your flour, salt, baking powder and cocoa.
In another bowl, start mixing the yogurt and sugars together with a hand held whisk till both types of sugars have dissolved.
Add in the oil and vanilla extract. Whisk till the oil has totally emulsified into the yogurt/sugar mixture.
Add in your beetroot puree & vinegar. Mix till well blended.
In batches of 3, add in the flour mixture into the beetroot mixture. Fold till JUST combined. Do not over-mix at this stage.
Line your cupcake tin and then fill them till they are 3/4 full with the beetroot cupcake batter. Scatter over some chocolate chips if you feel inclined.
Bake for around 20 minutes or till a toothpick inserted into the cake, comes out clean. Your cake is done!