Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, vickys red velvet cupcakes with beetroot, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook vickys red velvet cupcakes with beetroot, gf df ef sf nf using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF:

1. Make ready ground flax seeds
2. Get hot water
3. Make ready plain / gluten-free flour blend
4. Prepare (half a cup) cocoa powder
5. Take xanthan gum - only if using gf flour
6. Prepare baking powder
7. Take baking soda / bicarb
8. Take beetroot puree (around 4 cooked beetroot)
9. Get granulated sugar
10. Get olive oil
11. Take full fat coconut milk
12. Get apple cider vinegar
13. Take vanilla extract

Instructions to make Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole muffin tin with cupcake cases
2. In a small bowl mix the ground flax with the hot water and let stand 15 minutes until it turns gelatinous and the oven has preheated fully
3. Whisk together the flour, cocoa powder, xanthan gum, baking powder and baking soda
4. In a stand mixer or blender, combine the beetroot puree, sugar, oil, milk, vanilla and flax slurry. Mix on a medium speed for a minute or 2 until well combined
5. Gradually add the wet mix to the dry mix and stir until smooth. If you want a richer red colour to these cupcakes you may want to stir in some red gel colouring at this point
6. Divide the cake batter evenly between the cupcake cases and bake for 18 - 20 minutes or until a toothpick inserted in the middle of a cake comes away clean
7. Let cool on a wire rack then frost with your favourite frosting!
8. Ready to serve and ENJOY!

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