Natural Red Velvet Cupcakes

Sesekali teringin nak makan kek red velvet....tapi sebab jumlah pewarna makanan yg digunakan untuk buat kek ni banyak jadi ngeri juga nak makan selalu.... sekali gitu try la google resepi yg guna pewarna alami dari ubi beet. Jumpa satu dari http://thevietvegan.com. Nampak cam best jer...

Dah siap bancuh sume, bakar la kek tu cam biasa sampai masak...bila dah masak, keluarkan la dari loyang.....tadaaaaaaaaa....oooopocot mak ai....mana kaler merahnya nyer tadi.....luntur...magic betul....

Warna merah sudah tukar kekuningan....jadi tajuk resepi ni akak tukar la yer.....dari red velvet jadi velvet jer kot....keknya jadi elok moistnya.....resepi asal utk cupcake tapi akak jadikan kek beso...senang sekali tuang jer.

Disebabkan rasa terperanjat tu, nanti2 la akak terjemahkan resepi ni yer....

Natural Red Velvet Cupcakes

Ingredients

For the cupcakes

¾ cup freshly pureed beets (boiled until tender, then pureed)

⅓ cup oil (I used coconut)

1¼ cup sugar

1½ tsp vanilla extract

1¼ cup flour
¼ tsp salt
1½ tbsp natural cocoa powder (NOT dutch processed)
1½ tsp baking powder
1 cup almond milk (or other milk alternative)

2 large eggs (ni akak tambah)

For the icing

¼ cup Earth Balance - 1 block cream cheese (250g) - use vegan cream cheese to keep vegan

1 to 1½ cups icing sugar

a splash of vanilla extract

Instructions

Preheat oven to 350F. Mix the beet purée and oil until incorporated. Add sugar, vanilla extract.In a bowl, sift together flour, cocoa powder, salt, and baking powder.Alternate adding the flour mixture and milk until incorporated into the batter.

Divide among cupcake liners, filling them ¾ full, and bake for 15-20 minutes (for mini cupcakes) and 20-25 minutes (for regular sized cupcakes) until a cake tester or toothpick comes out clean when poked in the middle.

To make the cream cheese icing, whip together all ingredients (add the icing sugar ½ cup at a time until it reaches your desired consistency)Pipe onto cupcakes as desired. The beetroot may discolour the frosting if left for too long, so if you are piping this ahead of time, do not do so more than 24 hours ahead of time.Keep the cupcakes in the fridge and let sit at room temp at least 30 minutes before serving.