Name: Red velvet cuppies recipe by Reena Andavarapu at BetterButter
Prep time: 1440 min
Cook time: 50 min
Total time: 1490 min
Yield: 10
Ingredients: Beetroot puree - 3/4 cup(secret ingredient); (boiled and pureed); Oil - 1/3 cup; Vanila extract - 1 1/2 tsp; Castor Sugar - 3/4 to 1 cup; Apf + whole wheat flour - 1 1/4 cup; (can use APF or whole wheat flour alone too); Cocoa powder - 1 1/2 tbsps; Baking powder - 1 1/2 tsp; Salt - 1/4 tsp; Milk - 1/2 cup; For the frosting :; Fresh cream - low fat - 200 ml(secret ingredient); Sugar powder - 3 tsps; Sprinkles ( optional)

ABOUT Red velvet cuppies RECIPE

Let it be Christmas, new year or valentines day, these gorgeous red, moist and fluffy red velvet cupcakes Topped with fresh cream frosting are to die for. And when these cuppies are made healthier with few secret ingredients and which are easily available in your home pantry then it's no way to delay it. Beetroot puree gives the luscious red colour to the cuppies here and I've used low fat cream for the frosting. Now isn't it easy. No artificial colours and guilt free frosty. So enjoy the bake.

Ingredients Serving: 10

Beetroot puree - 3/4 cup(secret ingredient)
(boiled and pureed)
Oil - 1/3 cup
Vanila extract - 1 1/2 tsp
Castor Sugar - 3/4 to 1 cup
Apf + whole wheat flour - 1 1/4 cup
(can use APF or whole wheat flour alone too)
Cocoa powder - 1 1/2 tbsps
Baking powder - 1 1/2 tsp
Salt - 1/4 tsp
Milk - 1/2 cup
For the frosting :
Fresh cream - low fat - 200 ml(secret ingredient)
Sugar powder - 3 tsps
Sprinkles ( optional)

Instructions

Boil beetroot chunks in some water till tender.
Preheat oven to 180 °
Puree tender beetroot chunks to a smooth paste
Add in the oil and vanila extract. Whisk till well combined
Add in the castor sugar and mix well
Seive the flours with cocoa powder, salt and baking powder 2 to 3 times
Spoon in 2 to 3 spoons of flour mixture at a time into the wet mixture and fold alongwith little milk
Repeat till your done with the flour.
Line a muffin tray with cup cake liners.
Spoon in 3/4 of each mould
Bake for 20 to 25 minutes. Check for doneness in last few minutes with a toothpick
Cool on a wire rack till completely cooled.
Make the frosting till it gets cooled
(Refrigerate low fat fresh cream for 24 hours). Seperate the whey from the thick cream. Beat the thick cream in low to medium speed in the iced water bath. Add 2 to 3 tsps of sugar powder while whipping.
Fill in piping bags or zip lock bags with your favourite nozel and frost your cup cakes.
Drizzle with sprinkles.

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