How to Make Tasty Red velvet cake with beetroot

Red velvet cake with beetroot. After reading about the history of the popular red velvet cake, I wanted to try the version with beets. It has a beautiful color and tastes divine with or without frosting. Remove pans from oven and cool completely on a wire rack.

Beets act as a natural food coloring in these moist, tender cupcakes topped with rich cream cheese frosting. Microwaving the beets and adding lemon juice for acidity helps retain their color, making the cupcakes even more red. No one will know there are any. You can cook Red velvet cake with beetroot using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of Red velvet cake with beetroot

1. It's 1 cup of plain flour.
2. You need 1/2 tsp of baking powder.
3. Prepare 1/4 tsp of baking soda.
4. You need 1/4 cup of smooth crushed beetroot.
5. You need 1/4 cup of curd.
6. You need 1/4 cup of milk powder.
7. It's 1/4 cup of oil.
8. It's 1/2 tsp of or less vanilla essence.
9. It's 1 tbsp of melted butter.
10. You need 1 tsp of cocoa powder.
11. Prepare As required of Milk.
12. Prepare 3/4 cup of powdered sugar.
13. Prepare As required of Butter and plain flour to grease and dust.
14. You need As needed of Whipped cream.
15. It's As required of Flowers or other things to decorate.

Red velvet cake was originally coloured with beetroot, just like in this recipe. This chocolate cake is moist and totally delicious. The cream cheese frosting, really is the icing on the cake! You can also prepare this recipe as cupcakes, if you prefer.

Red velvet cake with beetroot step by step

1. Preheat oven to 180° C for 7-8 mins..
2. Seive plain flour, baking powder and soda.
3. In a large bowl mix oil, milk powder, curd, vanilla extract and beetroot mixture. Beat it nicely, then add powder sugar, cocoa powder, and melted butter. Mix well..
4. Add plain flour mixture gradually and beat it nicely for 2-3 mins. If require to set consistency then add some milk and beat it nicely..
5. Grease tin and dust with plain flour. Add batter into tin and bake for 25-30 mins..
6. Check is toothpick comes out dry then it's ready..
7. Wait to cool down completely. And put in fridge, cut from between and spread whipped cream. And decorate as per your choice..
8. Put it in fridge for 2 hours then celebrate with your family and friends..

Peel and finely chop the beetroot, and place into a blender with the milk and lemon mixture, vinegar and vanilla extract. Blend to a fine, silky smooth purée. Add the butter to the purée and. Place cake tins on a roasting tray. Allow to cool and then frost with cream cheese frosting, layering the cakes on top of each other.