One last try at non-artificial red velvet cakes!! I decided to take the
Smitten Kitchen recipe I'd done so well with and add lots of beetroot puree. 2 whole cups of beetroot later, crazy purple cake batter, and baking produced brown cupcakes. Oh dear! At least I finally got to the bottom of the whole beet/velvet cake thing, I also was very happy with the way the frosting came out, and I got some very healthy cakes. I would add much more cocoa another time and just make them full on chocolate cakes.
As mentioned, I kept the recipe, halved the oil, and added 2 cups of cooked and pureed beetroot.
One last try at non-artificial red velvet cakes!! I decided to take the Smitten Kitchen recipe I'd done so well with and add lots of beetroot puree. 2 whole cups of beetroot later, crazy purple cake batter, and baking produced brown cupcakes. Oh dear! At least I finally got to the bottom of the whole beet/velvet cake thing, I also was very happy with the way the frosting came out, and I got some very healthy cakes. I would add much more cocoa another time and just make them full on chocolate cakes.
As mentioned, I kept the recipe, halved the oil, and added 2 cups of cooked and pureed beetroot.
3 comments:
Hi Jenny, just visited ur sit and already i'm loving it so much. ur 'beetroot cuppies' look so adorable & yummy.it is healthy too with all the beetroot.also the frosting looks sooooo beautiful. may i know what tip/nozzle u used ?
thanx & i'll keep visiting ur site.
Thanks for visiting!
I'd say it was relatively healthy with all the beet, and I now remember I substituted 1/2 wholewheat pastry flour.
The tip is a wilton 2d, its really easy to get that cute rose just by starting in the middle of the cupcake and going around.
HOLY everything! The frosting is SO lovely - beautiful job!!! I bow, humbled before you....
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