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.

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Recipe:

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.

Yums!