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Name: Red velvet cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Red velvet Cake: yields 6 per batch; Ingredients :; 3/4 upwhole wheat flour; 1/4 up+ 2 tbsp beetroot puree *; 2 tsps cocoa powder; 3/4 spbaking powder; A pinch of salt; 1/4 upbuttermilk(1/4 cup milk + 1/2 tbsp lemon juice); 1/4 upoil; 1/4 spvanilla essence(or use half the measure of vanil; 1/2 upcaster sugar; 2-3 tbsps milk (use only if needed in case the batter is very thick depending upon the whole wheat flour); * In case you feel the smell of the beets is stron add one more tsp of cocoa powder and add milk accordingly!

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INGREDIENTS

Red velvet Cake: yields 6 per batch
Ingredients :
3/4 upwhole wheat flour
1/4 up+ 2 tbsp beetroot puree *
2 tsps cocoa powder
3/4 spbaking powder
A pinch of salt
1/4 upbuttermilk(1/4 cup milk + 1/2 tbsp lemon juice)
1/4 upoil
1/4 spvanilla essence(or use half the measure of vanil
1/2 upcaster sugar
2-3 tbsps milk (use only if needed ; in case the batter is very thick depending upon the whole wheat flour)
* In case you feel the smell of the beets is stron ; add one more tsp of cocoa powder and add milk accordingly!

INSTRUCTIONS

Procedure:

Beetroot puree:

Wash a big size(or two med sized) beetroot well and pressure cook the whole beetroot without peeling or cutting.

(This is very important )

Once done, drain the water and allow the whole beetroot to cool completely. Peel the beetroot, chop and blend well in the blender without adding any other liquid. It should be very finely blended.

Cake:

1. Sieve the flour + cocoa powder + salt + baking powder atleast 6 times.

2. In another bowl mix milk + lemon juice and allow it to stand for few minutes until it starts curdling

3. Dissolve sugar in the above mixture

4. Add oil and mix well.

5. Stir in the beetroot puree and essence.

6. Mix the dry ingredients to the above wet mixture and fold gently.

7. In case the batter is very thick at this stage, add milk one tablespoon at a time to get the cake batter consistency.

8. Fill the cup cake moulds(or liners placed in the muffin tray) with the cake batter and bake @180 for 25 – 30 mins in a preheated oven(preheat @180 for 10 mins)

9. Use a cake tester to see if the cake is completely done, otherwise you can bake for just few more mins depending upon your oven.

NOTES

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Red velvet cake

Red velvet Cake: yields 6 per batch
 Ingredients :
3/4 upwhole wheat flour
1/4 up+ 2 tbsp beetroot puree *
2 tsps cocoa powder
3/4 spbaking powder
 A pinch of salt
1/4 upbuttermilk(1/4 cup milk + 1/2 tbsp lemon juice)
1/4 upoil
1/4 spvanilla essence(or use half the measure of vanil
1/2 upcaster sugar
2-3 tbsps milk (use only if needed in case the batter is very thick depending upon the whole wheat flour)
 * In case you feel the smell of the beets is stron add one more tsp of cocoa powder and add milk accordingly!

Procedure:

Beetroot puree:

Wash a big size(or two med sized) beetroot well and pressure cook the whole beetroot without peeling or cutting.
(This is very important  )

Once done, drain the water and allow the whole beetroot to cool completely. Peel the beetroot, chop and blend well in the blender without adding any other liquid. It should be very finely blended.

Cake:

1. Sieve the flour + cocoa powder + salt + baking powder atleast 6 times.
2. In another bowl mix milk + lemon juice and allow it to stand for few minutes until it starts curdling
3. Dissolve sugar in the above mixture
4. Add oil and mix well.
5. Stir in the beetroot puree and essence. 
6. Mix the dry ingredients to the above wet mixture and fold gently.
7. In case the batter is very thick at this stage, add milk one tablespoon at a time to get the cake batter consistency.
8. Fill the cup cake moulds(or liners placed in the muffin tray) with the cake batter and bake @180 for 25 – 30 mins in a preheated oven(preheat @180 for 10 mins)
9. Use a cake tester to see if the cake is completely done, otherwise you can bake for just few more mins depending upon your oven.

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Nutrition

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Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.