Red Velvet Beetroot Cupcakes
"Tangy with a hint of cocoa with an incredibly tender and moist crumb. Paired with cream cheese frosting, red velvet cake is one of my favourite to bake and eat. I first tasted it in university when my American room mate made it one day. It was like nothing I've tasted before. It was 2011 of course and soon I saw it popping up everywhere in every kind of treats from cookies to... gum?The typical red velvet cake is full of sugar and fat. Whilst there is nothing wrong with indulging every…..."
INGREDIENTS
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200 grams or 1 cup + 1/4 cup Self Raising Flour (Self Raising Cake flour works even better, if you have it)
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100 grams or 1/2 cup caster sugar (or replace half the sugar with monk fruit extract or stevia)
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1/2 tsp baking soda
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1/4 tsp salt
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1 tbsp cocoa powder
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100 g or 3.5 Ounce drained canned beetroot or peeled and steamed beetroot (as long as it's tender)
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250 g or 1 cup greek yogurt
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100 ml or 1/4 cup + 3 tbsp vegetable oil
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up to 60 ml or 1/4 cup milk or water
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5 ml or 1 tsp vinegar
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40 grams or 1/4 cup all purpose flour
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100 ml or 1/4 cup + 3 tbsp milk or water
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50 grams or 1/4 cup caster sugar (or 1:1 sweetener of choice)
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1/4 tsp salt
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150 grams or 1/2 cup + 3 tbsp Olive Oil Spread (we have Olive Grove in Australia but in the US i think it's Earth Balance) OR you can use softened butter
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60 grams or 1/4 cup cream cheese
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50 grams or 1/4 cup white chocolate chips
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