Sometimes in life what we expect is not what we get. Not sometimes, but most of the times I should say. This was what happened with me when one evenining I saw a guy on television simply make red velvet cake, and from that moment on I was craving to make some red velvet cake too.
Most of my baking is never planned. Its very spontaneous, but this morning it was very planned but without one major ingredient that is the red food colour that gives red velvet its beautiful deep colour. So that’s when I thought of adding beetroot juice to give it the colour. I really thought it would sustain through baking, but it didnt, so what I ultimately got were beautiful velvetty cupcakes but with the brown of the chocolate standing out rather than the red of the beet. But the end result certainly made me happy thinking that I could have the goodness of beets passed on camouflaged with chocolate and in the form of cupcakes. Kids happily consumed those cupcakes and I couldnt ask for more.
Here is the recipe
2 cup wheatflour
1 cup all purpose flour
1/4 cup cocoa powder
1 tspn baking powder
1/2 tspn baking soda
1/4 tspn salt
1 cup vegetable oil
1 cup powdered sugar
1 tbspn vineger
1/2 cup yoghurt
Juice of 2 beetroots (about half a cup)
1 tbspn vanilla essence
In a bowl mix all the dry ingredients
In another bowl mix all the wet ingredients
Now mix both the batches slowly adding the dry to the wet
You could either bake cake or cupcakes as you please.