Red Velvet Cupcake

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With a decadent cream cheese frosting these elegant Red Velvet Cupcakes look amazing and are moist and delicious. Perfect for a birthday party or Christmas gathering.

Gluten Free

Makes 16

Ingredients

250g / 1⅔ cups Anything But Ordinary Plain Four

30g / 3 tablespoons cocoa (not Dutch)

1¼ teaspoons baking powder

½ teaspoon cream of tartar

¼ teaspoon salt

160g / ⅔ cup raw beetroot, diced (weight after peeling)

80mls / ⅓ cup buttermilk

1 tablespoon + 2 teaspoons vanilla extract

80mls / ⅓ cup rice bran oil

80g / ⅓ cup butter, softened

250g / 1 cup + 1 heaped tablespoon caster sugar

2 eggs

Method

Preheat oven to 150 degrees. Line muffin trays with 16 regular size paper patty pans.

Sieve the Anything But Ordinary Plain Flour, cocoa, baking powder, cream of tartar and salt into a bowl.

In a high speed blender add the beetroot, buttermilk and vanilla extract. Blitz until smooth.

In the bowl of a mixer or a bowl suitable for handheld beaters, add the oil, butter and sugar and beat on medium speed for 2 minutes. Add the eggs and beat until combined. Add a third of the flour and half of the blended beetroot and beat to combine. Add another third of flour and rest of the beetroot, beat again then add the last third of flour. Beat just long enough to have a smooth consistency.

Using a quarter cup, measure the mix into the patty pans. Bake for 18-20 minutes, rotating the trays halfway. A skewer will come out clean when cooked. Cool on a wire rack for 20 minutes then carefully lift each one out of the tray onto the rack. Once cold, pipe on the Vanilla Cream Cheese Frosting. Store covered for up to 3 days in the fridge. Let sit at room temperature for a bit before serving.

Vanilla Cream Cheese Frosting

175g butter, at room temperature

225g cream cheese, at room temperature

275g GF icing sugar, sifted

1 teaspoon vanilla extract

Beat butter for about 5 minutes until very light and creamy. Add the cream cheese and beat well for a few minutes, scraping the beaters and side of the bowl so that both are totally combined. Add the icing sugar gradually (in about 3-4 batches), beating a couple of minutes each batch. When super smooth and creamy beat in the vanilla. Taste and adjust vanilla if more is preferred. Store in the fridge in a covered container.