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Ingredients and seasonings used for prepare

1. Prepare 2 tbsp ground flax seeds
2. Use 6 tbsp hot water
3. Prepare 140 grams (1 cup) plain / gluten-free flour blend
4. Prepare 60 grams (half a cup) cocoa powder
5. Prepare 1/4 tsp xanthan gum - only if using gf flour
6. Use 1 tsp baking powder
7. Use 1/2 tsp baking soda / bicarb
8. Prepare 3/4 cup beetroot puree (around 4 cooked beetroot)
9. Prepare 200 grams granulated sugar
10. Prepare 120 ml olive oil
11. Use 60 ml full fat coconut milk
12. Prepare 1 tsp apple cider vinegar
13. Use 1 tsp vanilla extract

Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF. Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, vickys red velvet cupcakes with beetroot, gf df ef sf nf. For mine, I'm gonna make it a little bit unique.

Step by step 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!
8. Done and ready to serve!

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