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Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF
Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

Before you jump to Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about The Foods You Select To Feed On Will Effect Your Health.

With regards to the foods that you eat, you will recognize that your overall health can be effected either positively or negatively. One of the foods you should be avoiding is any kind of foods you get at a fast food spot. These kinds of foods are filled with bad fat and also have hardly any nutritional value. For this reason we are going to be going over the food items that you should be ingesting that will have a beneficial effect on your health.

Citrus fruit will be one of the greatest things that you could have for your desserts, instead of having a piece of cake or even ice cream. In addition to vitamin C, you will find that there are plenty of other health benefits that you will find in these fruits. One thing you really should try for one of your desserts will be to mix coconut with orange sections and top the combination off with a teaspoon of honey.

If you determine that your health is important to you, you ought to take these suggestions to heart. Something that you should actually avoid is all of the processed foods that you can easily buy in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to vickys red velvet cupcakes with beetroot, gf df ef sf nf recipe. You can cook vickys red velvet cupcakes with beetroot, gf df ef sf nf using 13 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF:
  1. Provide 2 tbsp ground flax seeds
  2. Get 6 tbsp hot water
  3. You need 140 grams (1 cup) plain / gluten-free flour blend
  4. Provide 60 grams (half a cup) cocoa powder
  5. Use 1/4 tsp xanthan gum - only if using gf flour
  6. Provide 1 tsp baking powder
  7. Take 1/2 tsp baking soda / bicarb
  8. Provide 3/4 cup beetroot puree (around 4 cooked beetroot)
  9. Take 200 grams granulated sugar
  10. You need 120 ml olive oil
  11. Prepare 60 ml full fat coconut milk
  12. Take 1 tsp apple cider vinegar
  13. Prepare 1 tsp vanilla extract
Instructions to make Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole muffin tin with cupcake cases
  2. In a small bowl mix the ground flax with the hot water and let stand 15 minutes until it turns gelatinous and the oven has preheated fully
  3. Whisk together the flour, cocoa powder, xanthan gum, baking powder and baking soda
  4. In a stand mixer or blender, combine the beetroot puree, sugar, oil, milk, vanilla and flax slurry. Mix on a medium speed for a minute or 2 until well combined
  5. Gradually add the wet mix to the dry mix and stir until smooth. If you want a richer red colour to these cupcakes you may want to stir in some red gel colouring at this point
  6. Divide the cake batter evenly between the cupcake cases and bake for 18 - 20 minutes or until a toothpick inserted in the middle of a cake comes away clean
  7. Let cool on a wire rack then frost with your favourite frosting!

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