14th Feb, Valentine's Day - It's the day of love!!
Now there can be many interpretations of the word "love". In this increasingly liberal world (some may argue that it is otherwise), love can mean anything and be between any kinds of individuals or material things, or even activities - like eating, cooking and blogging!
For us, the past 12 months have really been about romancing this blog and the food we cook, together! To celebrate the love for our blog, and the new found love for baking - we prepared our chocolatey cup-cake rendition of the classic Red Velvet Cake. We prepared it without the use of any artificial red colouring and rather used beetroot to provide that reddish tinge. Also, to enhance the flavour (although it does sacrifice the colour) we added some chocolate. Adding chocolate also rendered the cup cake much more gooey and cake-like vs. the hard and bland cup cakes we find in some bakeries.
Bake this for your someone special, or if like us, you love food and cooking, just bake it for the love of baking!
Ingredients:
1 ¼ cups flour
1 ½ tbsp. cocoa powder (unsweetened)
½ tsp salt
1 tsp baking powder
½ cup unsalted butter / oil
½ tablespoon vanilla extract
1 ¼ cups sugar
2 eggs
½ + ½ cup milk
½ cup beet puree (2 medium size beetroots)
1 ½ tbsp. orange juice
1 ½ tbsp. apple cider vinegar
50gm dark chocolate sweetened (optional) – this may make your cup cake one shade darker than the perfect red velvet color, however, as we said earlier, it does make it ooey gooey!
1 can Pillsbury vanilla frosting
Now there can be many interpretations of the word "love". In this increasingly liberal world (some may argue that it is otherwise), love can mean anything and be between any kinds of individuals or material things, or even activities - like eating, cooking and blogging!
For us, the past 12 months have really been about romancing this blog and the food we cook, together! To celebrate the love for our blog, and the new found love for baking - we prepared our chocolatey cup-cake rendition of the classic Red Velvet Cake. We prepared it without the use of any artificial red colouring and rather used beetroot to provide that reddish tinge. Also, to enhance the flavour (although it does sacrifice the colour) we added some chocolate. Adding chocolate also rendered the cup cake much more gooey and cake-like vs. the hard and bland cup cakes we find in some bakeries.
Bake this for your someone special, or if like us, you love food and cooking, just bake it for the love of baking!
Ingredients:
1 ¼ cups flour
1 ½ tbsp. cocoa powder (unsweetened)
½ tsp salt
1 tsp baking powder
½ cup unsalted butter / oil
½ tablespoon vanilla extract
1 ¼ cups sugar
2 eggs
½ + ½ cup milk
½ cup beet puree (2 medium size beetroots)
1 ½ tbsp. orange juice
1 ½ tbsp. apple cider vinegar
50gm dark chocolate sweetened (optional) – this may make your cup cake one shade darker than the perfect red velvet color, however, as we said earlier, it does make it ooey gooey!
1 can Pillsbury vanilla frosting
Method
Beetroot Puree
1. Clean the beets and peel them.
2. Cut them into slices and add put them in a baking dish.
3. Add ½ cup milk to them and bake them at 220 degrees for 40 mins – 50 mins.
4. Cool them completely and then grind them into a smooth paste. Keep aside
1. Clean the beets and peel them.
2. Cut them into slices and add put them in a baking dish.
3. Add ½ cup milk to them and bake them at 220 degrees for 40 mins – 50 mins.
4. Cool them completely and then grind them into a smooth paste. Keep aside
Cake
1. In a bowl, mix flour, salt, baking powder and cocoa powder.
2. In a separate bowl, mix beetroot purée , vinegar, vanilla extract, orange juice and remaining ½ cup milk.
3. In a blender / food processor spin together sugar and oil / butter. Add eggs one by one to the mix and keep spinning. <Apologies for the clumsy pics, we were getting too excited while making this>
4. Now mix all 3 ingredients and stir for atleast 10 mins in one direction.
5. Add melted chocolate to it.
6. C'mon, don't get tired and keep whipping this up for at least 10 minutes in one direction.
7. Pour them in cup cake moulds to fill about 2/3rd to the top. We used paper cups inside silicon cups but if you have a muffin pan, the shape will come even better.
8. Bake for 10 mins at 200 degrees and then for 15 mins at 180 degrees. (Make sure you pre-heat the oven before baking - and do remember to reduce the temperature after 10 minutes)
9. Let them cool completely before using frosting
Frosting
1. This is where we really felt lazy and directly used a store-bought frosting. In hindsight, it was a good decision since this was really yum and saved us a few minutes
2. There is not much to be told about frosting but you can explore a few different options. A must have is a pastry bag or a similar frosting equipment with varying nozzles. We used the simple star-shaped nozzle and the complete swirl decoration. This is the point to use your creativity. Go go go!
3. Finally, to add a bit of more colour, we decorated the cup cakes with finely chopped strawberries.
Peoples - If like us, you are not cup cake fans because of how dry and bland most of them are, try this new recipe and you will start looking at them in a different way. Follow the recipe to the core and satisfaction is guaranteed - hopefully :)
Love to all our readers!
1. In a bowl, mix flour, salt, baking powder and cocoa powder.
2. In a separate bowl, mix beetroot purée , vinegar, vanilla extract, orange juice and remaining ½ cup milk.
3. In a blender / food processor spin together sugar and oil / butter. Add eggs one by one to the mix and keep spinning. <Apologies for the clumsy pics, we were getting too excited while making this>
4. Now mix all 3 ingredients and stir for atleast 10 mins in one direction.
5. Add melted chocolate to it.
6. C'mon, don't get tired and keep whipping this up for at least 10 minutes in one direction.
7. Pour them in cup cake moulds to fill about 2/3rd to the top. We used paper cups inside silicon cups but if you have a muffin pan, the shape will come even better.
8. Bake for 10 mins at 200 degrees and then for 15 mins at 180 degrees. (Make sure you pre-heat the oven before baking - and do remember to reduce the temperature after 10 minutes)
9. Let them cool completely before using frosting
Frosting
1. This is where we really felt lazy and directly used a store-bought frosting. In hindsight, it was a good decision since this was really yum and saved us a few minutes
2. There is not much to be told about frosting but you can explore a few different options. A must have is a pastry bag or a similar frosting equipment with varying nozzles. We used the simple star-shaped nozzle and the complete swirl decoration. This is the point to use your creativity. Go go go!
3. Finally, to add a bit of more colour, we decorated the cup cakes with finely chopped strawberries.
Peoples - If like us, you are not cup cake fans because of how dry and bland most of them are, try this new recipe and you will start looking at them in a different way. Follow the recipe to the core and satisfaction is guaranteed - hopefully :)
Love to all our readers!
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