Monday, August 26, 2013

All Natural Red Velvet

Although I don't understand why, there seems to be a craze over red velvet cake. I mean, it's just red colouring in a cake right? But a trend is a trend. And many, like me, can't figure it out.

Anyway, I've tried making them at home, without the red colouring, and without much success either. I'd have a nice red batter but end up with a dull brownish cake.

So it was a nice relief to find a simple, workable recipe from PlayingWithMyFood. I made some slight modifications, of course, and they still turn out great.


1 medium red beet 
About 1/2 cup water
1 tsp vinegar
2 cups sifted cake flour
1 tsp baking powder
1 cup sugar
3 large eggs, beaten
2/3 cup vegetable oil
1 tsp vanilla
pinch salt

  • Steam beet until soft, but not too long or the colour will fade.
  • Cut the beet into small cubes and blend with enough water to get 1 cup puree.
  • Sift flour, baking powder and salt in a medium bowl.
  • Whisk together beet puree, vinegar, sugar, eggs, oil, and vanilla in a large bowl.
  • Stir in the flour mixture a little at a time.
  • Spoon batter into muffin cups.
  • Bake for about 25-30 minutes.


    And here's how it looks like, topped with cream cheese frosting, on the hands and mouth of my little helper.