Red Velvet Cupcakes

Red Velvet Cupcake

I don’t know why, but Red Velvet Cupcakes are popular everywhere. Problem is most of the commercial ones use only food colouring for the “redness” in the cake.  Like most purists, I prefer to use beetroot juice or even red dragon fruit juice to get the colour. It is not only pretty and vibrant but also healthy!

Preparation time:   30 minutes

Cooking time:  25 minutes

Makes:  12

170 g self-raising flour

1/4 teaspoon salt

15 g cocoa powder

80 g Q.B.B. ghee, at room temperature

100 g caster sugar

2 large eggs, lightly beaten

1 teaspoon vanilla extract

2 tablespoons yoghurt combined with 80 ml water

60 g beetroot juice (blend some peeled beetroot without water and strain)

2 teaspoons red food colouring (optional)

1 teaspoon white vinegar

1 teaspoon bicarbonate of soda

METHOD

  1. Preheat oven to 180°C.
  2. Line muffin tins with paper cupcake cases.
  3. Sift the flour, salt and cocoa into a mixing bowl and keep aside.
  4. Beat the Q.B.B. ghee with an electric beater until soft and then add the sugar. Beat until light and fluffy.
  5. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined.
  6. Whisk the yoghurt-water mixture with the beetroot juice and red food colouring.
  7. With the electric beater on low speed, add the flour mixture and beetroot colour mixture to the Q.B.B. ghee mixture, in three additions, beginning and ending with the flour.
  8. In a small bowl, combine the vinegar and baking soda. Once it fizzes, add it immediately to the cake batter.
  9. Scoop the batter into the paper cases and bake for 25 minutes or until the cake is cooked through – test by inserting a skewer in and if it comes out clean, the cake is ready.
  10. Let the cake cool completely before icing with the Cream Cheese Frosting.
  11.  

CREAM CHEESE FROSTING

125 g cream cheese, room temperature

40 g Q.B.B. ghee, room temperature

1 teaspoon vanilla extract

40 g icing sugar, sifted

60 g chilled heavy whipping cream

METHOD

  1. Beat the cream cheese and Q.B.B. ghee until smooth.
  2. Add the vanilla extract and icing sugar and continue to beat until light and slightly fluffy.
  3. Whisk the cream until thick and combine it with the cream cheese mixture above.
  4. Pipe or spread frosting on the prepared Velvet Cupcakes.

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