Gluten-Free Red Velvet Cupcakes
Beetroot Powder is an excellent source of natural colouring. The actual flavour is very mild so it be used in cakes or curries. Kids love red velvet cakes, but can go a bit wild on E numbers! Try these next time, and add some beetroot powder to your butter chicken for a deep, rich, red colour. For non gluten-free replace with the same amount of regular self raising flour.
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Yield:
Makes 8
Category:
Cakes
Scale
Ingredients
- 150g butter, at room temperature
- 120g brown sugar
- 120g cooked beetroot, pureed in a small blender until smooth (or 2 tbsp Herbie’s Beetroot Powder)
- 2 eggs
- 1 tsp Herbie’s Vanilla Extract
- 1 tbsp cocoa or cacao powder
- 200g gluten-free self raising flour
Icing
- 100g butter, at room temperature
- 100g icing sugar, sifted
- 200g full fat cream cheese
- 1 tbsp Herbie’s Beetroot Powder
Instructions
- Pre-heat oven to 170C. Cream butter and sugar together until combined and fluffy.
- Mix in cooked beetroot, eggs and vanilla and beat lightly.
- Fold in cocoa and flour with a spatula until a smooth batter forms.
- Spoon into a lined muffin tray and bake for 15 minutes, or until a skewer comes out clean.
- Allow to cool on a wire rack before icing.
- For icing, beat butter until soft, then using a spatula, beat in the sugar and cream cheese until smooth. Pipe or spoon onto cooled cupcakes and top generously with beetroot powder.
Notes
- Beetroot powder will ‘bleed’ into the icing after 2 hours, so if preparing ahead, save the powder topping for serving.
Beetroot Powder
$4.8
50g
Vanilla Extract
$19.95
150g