Friday, 10 June 2016

Fat Friday #49 Natural Red Velvet Cupcakes


I've always loved the look of red velvet cakes and cupcakes. I've made them before but was always a little off put by the amount of red food colouring. I stumbled across this recipe in one of my favourite books and wanted to try it for a group of friends who were coming over for afternoon tea. Its made with beetroot and raspberries (there is a little food colouring to add a rich colour but you can omit this if you like) so its as natural as it can get. 

Recipe Adapted from Primrose Celebrations by Lisa Thomas and Martha Swift
Beetroot Puree :
  • 1 raw beatroot
  • 35g frozen raspberries
  • 1/2 tablespoon apple cider vinegar 
  • 1/2 tablespoon cold water

Equipment:
  • Blender
  • Chopping board
  • Knife
  • Peeler
  • Bowl
Method:
1) Peel and chop the beetroot into cubes. Place in the blender with the other ingredients.
2)Whizz for 5 minutes, scraping the sides from time to time to make sure that the puree is really smooth.
3)Once smooth place in a bowl to one side. 

Buttercream Ingredients:
  • 80g unsalted butter
  • 160g cream cheese
  • 2 tsp lemon juice
  • 560g icing sugar

Equipment:
  • Handwhisk
  • Bowl

Method:
1)Place all the ingredients into a bowl and mix with a hand whisk until light and fluffy.

Cupcakes Ingredients:
  • 185g self-raising flour
  • a pinch of salt
  • 30g dark chocolate
  • 60g unsalted butter
  • 150g golden caster sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 55ml milk mixed with 1 teaspoon lemon juice
  • 1 teaspoon natural red food colouring
  • 115g of the beetroot puree

Equipment:

  • Cupcake tray lined with cupcake liners
  • Wire rack 
  • Bowl x 2
  • Hand held electric whisk
  • Saucepan filled with hot water with a heatproof bowl on top/Microwave
  • Sieve


Method:
1)Pre heat oven to GM 4/350f/180c.
2)Sift the flour and salt together in a bowl. Set aside. 
3) Melt the chocolate either in the microwave or on the heatproof bowl with hot water in a saucepan. Make sure the chocolate doesn't burn.
4)Place the butter, sugar, eggs and vanilla in another bowl and mix until light and fluffy. 
5)Add the melted chocolate to the egg and sugar mixture, and whisk again.
6)Pour in the milk and lemon liquid and food colour and mix on a low speed. Then add the beetroot puree and mix again!
7)Add the dry ingredients to the batter, mix and divide into the cupcake cases, filling them about 2/3 full.
8)Bake in the oven for 15-18 minutes. Leave to cool on a wire rack.

Once cool you can decorate as you like! I like to use a palette knife or a piping bag fitted with a circle nozzle. Of course sprinkled with some cute little sprinkle thingies too. 
Happy Friday! 
Bake On! Penny x
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