Natural red velvet cupcake with butter cream frosting

Wanna bake something colorful for Christmas and yet keep away from synthetic food colors? Then here is the perfect choice for you! Natural red velvet cupcakes. The secret behind the natural coloring is pureed beetroot! Yes, you read that right. I too was shocked when I came across this recipe for the first time, but trust me, you will never find a hint of the beet taste in the cake. Top it up with an easy butter cream frosting and you'll have your festive cupcakes ready :)

Recipe Source: Divine Taste

INGREDIENTS: (Makes 6 cupcakes or one 6" round cake)

For the cupcakes:

• Maida - 3/4 cup (102.5g approx)
• Cocoa powder - 2 teaspoons
• Baking powder - 3/4 teaspoon
• Salt - 1/8 teaspoon
• Beetroot puree - 1/3 cup **
• Milk - 1/4 cup
• Vinegar - 1/2 tablespoon
• Sugar - 1/2 cup (110g)
• Oil - 1/4 cup
• Vanilla essence - 1/2 teaspoon

For butter-cream frosting:

• Butter - 50g
• Icing sugar - 100g
• Fresh cream - 1 tablespoon

** Pressure cook 1 medium sized beetroot, without removing its skin, until it is soft. Grind it into a puree with 2 tablespoons of water

METHOD:

For the cupcakes:

1. Sieve maida, cocoa powder, baking powder and salt together. Keep aside
2. Pre-heat oven to 175C and line 6 muffin moulds with cupcake paper liners or grease a 6" round tin
3. Add vinegar to milk and set it aside to curdle (for about 5 minutes)
4. Beat together sugar and oil, till the sugar partly dissolves
5. Mix milk-vinegar mixture with the sugar and oil mixture. Add in the beetroot puree and beat well for 2-3 minutes
6. Gradually fold in the dry ingredients and mix them till well incorporated
7. Pour the batter to 3/4th of each muffin mold and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean
8. Cool them completely on a wire rack and in the meanwhile prepare the frosting

For butter-cream frosting:

1. Soften the butter and add the essence
2. Gradually add in the icing sugar and beat well
3. Add the cream and beat well till you get stiff peaks
4. Cut a corner or a zip-lock bag and insert the nostle of your choice. Fill in the icing and decorate the cupcakes
5. Make sure the cupcakes are completely cooled before you frost them
6. You can also sprinkle edible sparkles or some chocolate shavings on top