original red velvet cake recipe with beet juice

Sorry to hear it worked out that way! Thanks for reading and commenting =) I agree, I'm trying to phase out food colouring in my kitchen, although pretty icing for special occasions is sometimes hard to resist! The results were not great. It's to emulate the flavour of red velvet actually, which is basically just a moist cupcake with a hint of chocolate. Glad you found what worked for you :) Thanks for taking the time to leave a comment to share your experience <3. Pipe onto cupcakes as desired. lemon juice. The cupcakes themselves are vegan, but the original icing I made was not, since I didn’t have any vegan cream cheese on hand. Hi Claudia, On the left is some beet juice that I’ve mixed with cream of tartar (an acid) and then painted on a piece of paper. I baked the cupcake, but was […]. I even used some of the beet juice from boiling them and colored the frosting. Love your pretty pink heart cake. To make your own cake flour: for every cup of plain flour, replace 2 tbsp of it with cornflour or cornstarch. I included some cooking water in the purée to further enhance the colour. Earth Balance? They were also good after a chill in the fridge for breakfast on the go -- and surprisingly very filling (kept me till lunch!). I did not add any Xantham Gum or other binder. thanks, Yeah it is really fluffy =) I actually find eggless cakes of often fluffier than ones with egg, hi, Lisa! I thought, bah humbug, I’m not going to buy MORE beets. My cupcakes stuck a little to the liner too, but I think it's because of the low oil content. I've read a couple comments saying various things have gone wrong, but my results with 2 batches of cupcakes have both been excellent. The velvet cake looks yum! Maybe I'm biased because I like beets, but there's an earthy sweetness that beets have in the cupcakes. Well, what can I say, I had people hovering around them all night, sheepishly asking if they can have another one. It isn’t just changes in pH that can affect the colour of betanin. My observation is that the mixture should be only slightly runnier than normal cake batter. Bake cakes for 25-35 min (18-22 for cupcakes) or until toothpick comes out clean. You will get a deeper red from using a full cup of beets, but also a slight beet flavour. I used whole (organic, grass-fed) milk and raw turbinado sugar -- I think because of the color of the sugar, they were darker than yours. Used regular milk and cocoa powder - I'm not sure if it was natural one. They came out very dense and heavy. However, according to Leelabean, traditional red velvet frosting is a roux-based frosting, also called ermine frosting. 2 tbsp. Glad you enjoyed! I found yours, and it intrigued me, because I also have a friend who is allergic to eggs. Natural red velvet cupcakes with beet goodness, here I come. I used organic beets and the colour came out perfect. Yes, acids would probably help bring out the colour of the beets, but the longer you bake the beets, the easier it is for them to lose their colour. Water activity is one of the factors that contributes to betanin degradation. And this is what I used and adapted from there. Beet Red Velvet Smoothie » The Singing Tomato! Great idea to use beetroot juice, when I made mine I only put a few drops of red food colouring (couldn't bring myself to use any more than that) and it turned out brown haha. Thanks for letting me know how it worked out! The main difference was in fact, the choice of icing. So now they're in again for another 15 or so. I used regular vegetable oil and not coconut. (Couldn't help the pun.) Topped these with a whipped cream frosting. Thanks for the explanation about dutch and natural cocoa. I think i should add some more flour to it..And thanks for sharing this yummy recipe.. Hi, I made these today but they turned out browny red/orangish brown. Love the flowers and thanks for the ''how to make your own cake flour'' tip! For the beet puree, can I use ready made boiled beets to make puree? Thank you, Glad you liked it! How would I tweak the bake time? Thanks for sharing how you made it GF! I've tried several red velvet recipes with beets, beet juice, natural food dye and none of them have been a success. To keep the colour vibrant and red, make sure you use baking POWDER and not baking soda, as well as natural cocoa powder, which is slightly more acidic than its Dutch-cousin. My friends are already asking when I'll be making them again. Another recipe I found wanted me to use RAW beets for the best results. We really enjoyed his birthday cupcakes this afternoon as did my very picky 3.5 year old. Cream together butter, vanilla, and sugar. :p I couldn't really taste the beets which was good, but just no flavor at all. The next day after being in the fridge over night they did not stick to the paper anymore. The texture of the cupcakes is perfect. E.g. Anyway, thanks for the recipe and I will be following you! Love the little tutorial on RVC. If I had known, or even thought out of the box, might have used beets to go natural. Followed everything to a T and came out perfect. NATURAL RED VELVET CUPCAKES MADE WITH BEETS by Je suis Alimentageuse 4. thanks Lisa, i shall try my second attemp later, my mom said eventhough it was gooey but taste really good. First time they were very red, second time not as much. Makes 24 mini or 12 regular sized cupcakes. Any Idea what happened? This is a lot of substitutions and unfortunately I am not experienced enough with GF baking to really know how troubleshoot this. Have you made them in the standard size cupcake pan or just minis? Clearly, we can see that if we are going to use beet pigments to make our cake red, we want to keep the batter acidic. Usually only with 3-4 ingredients, and is simple. Hi Lisa, I am searching for the all-natural ingredients for RVC recipe and just found yours. I've been searching high and low for a recipe this great; thank you! Thanks so much for this recipe! Not being a fan of cooking flour to make icing or risking some unknown health issue over too much red food coloring I opted for this beet juice red cake recipe. It's apparently supposed to be a rich, moist layered chocolate cake with a dark red, bright red or red-brown colour with either cheese or buttercream frosting - very popular in Southern U.S. Lovely cake! Just made this. I have no clue what could have gone wrong... it will be great if you could throw some light onto the issue. I've baked these a few times and I've never had them be gooey. The cupcakes came out a reddish brown not bright red like yours. I tried it by substituting the flour with 1/4 cup Amaranth and 1 cup Bob's Red Mill GF Flour to make it vegan and GF. Aparna, Yummy recipe, Thank You for sharing. How about red dragonfruit puree or pomegranate juice instead? The frosting contains cream cheese, but is otherwise healthy, although you can always substitute in vegan cream cheese if you prefer. Red Velvet Cake (RVC) is a mysterious cake to me. […], […] milk. Thanks for sharing your experience :). In my experience with baking, adding a bit more oil helps them from sticking to the wrapper. any suggestions? Will definitely make these again. I'm trying to bake my first vegan red velvet cake tomorrow and I know you mentioned that you're thinking of posting a video. mmmmmh looks yummy!!! Please feel free to experiment and report back the results! Thank you so much for your feedback! This recipe is spot on. Hi Lisa, I tried this yummy Natural Red Velvet cupcake today .. Its so tasty and little gooey ..But we loved it. Just to add that 2 days later and my vegan cream cheese icing that I piped on the top has not been discoloured in any way by the beetroot. Thank you. I made Red velvet cake once and I threw away most of it! But ever since I discovered the “evils” of food colouring, I have been hesitant to use food colouring ever since. All the recipes are quite similar from one to another so I decided to ask Davina for her favourite recipe. The best thing you could do is use an online converter to change from cups to mL, and it might be better to work that way. I know mine works, but I'm not sure about the one from MDK. did colour were nice and taste good. any chance you could send me the measurements in grams - in the UK we work in grams not cups. These cupcakes received rave reviews, both for taste as well as healthiness (aside from the cream cheese icing). Just one question, what the heck is Earth Balance? Even cake flour is more acidic than all-purpose flour. LOL! According to Wikipedia and Leelabean from Leelabean Bakes, the red velvet cupcakes we know today are not the traditional red velvet cupcake. That got Aparna & I talking about it, how did RVC got it's red colour, it's origin etc. Thank you so much for this! Thanks for those hints on making it into a layer cake! She wanted afternoon tea and each of the ladies from our coffee morning group will make something to take. Rinced and then put them in the ninja blender. Now that you have seen mine RVC, let's check out the other 3 Red Velveteers: Aparna (her eggless RVC using beetroot puree), Alessio (using his genius brain to create his raspberry RVC) and Asha (tried her hands at chemistry) and see how their experiment turned out. If your was gooey, it means you didn't bake it long enough. You can still find red velvet cake recipes today that call for beet juice. It's more of a earthly red tone - I kinda like it. i have never bake eggless cake before. Thank you for this lovely recipe. They tasted moist and fluffy, but two small children I know who love "traditional" red velvet cupcakes and other "traditional" chocolate cupcakes were not in love with these. Cream Cheese Icing 230g cream cheese (Philadelphia is best but regular store-brand cream […], […] Ingredients: (inspired by The Viet Vegan) […], […] my cakes and cupcakes with veggies. Thanks for taking the time to leave this comment Vikki! These are beautiful! It might take 30 minutes. Alternate adding the dry and wet ingredients to the butter/egg mixture, mixing until combined. Let me know how it works for you. One of my favorite cake.. I tried this recipe last night and was super excited to make it! At first I found the mixture to be a little runny so I felt I had to add more flour to the mixture. Yes I love using applesauce to replace moisture in cakes, but in this case, there is already pureed beets to act as a binder, I don't recommend using another puree in the same recipe as it would make the cupcakes very dense. I also made one cake (in a bowl)..it rose brilliantly, cooked through, and looked good.

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