Remember the last post when I wrote about using beetroot as natural food colouring to replace red food colouring for Red Velvet Cupcakes? Well, here's how beetroot in a cupcake looks like. Serious! No kidding! In fact, the recipe for this cupcake is quite similar to their (Hummingbird Bakery's) Red Velvet Cupcakes except for the liquid used. No buttermilk and butter here but sunflower oil instead. It's expected because this is a vegetable cupcake. Cakes baked with vegetables are usually better off with oil instead of butter and milk. This is a food processor cake (which I quite like nowadays with my very limited time in between school runs), hence relatively easy when you get to dump all the ingredients in and blitz! Now, prepping the beetroot is a whole other story. Lots of work - boil the beetroots, peel, stained my nails and shirt then liquidise them before you can use it. So, get that part done earlier...a day earlier if that'll help. The cake turned out pretty good. You hardly taste the earthy beetroot. So I say, this is the perfect cupcake to hide good ol' beetroot in it. I didn't tell anyone including the grown MOTH, what this was. They all walloped it like it was any dense chocolate cake....dimwits. They didn't think I'd betray them this way.
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