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Yes, I have been on really long break. In this break , I had moved my home twice and had two babies. PHEW! Needless to say , I hardly got time to blog. Right now , while I am typing for this post, my younger one is climbing over me. Ha! Joy of motherhood!. Life really do change after having kids. My interest in cooking has got a surprise twist. Lately I have been making lot of desserts. Got into baking tooo! I have bundle of recipes to share with you all. But I have a promise to myself and blog to post a recipe each week. Right now , I feel that is a lot of commitment. So here is red velvet cupcakes with buttercream frosting, which I learned from first ever baking class. It is an eggless recipe and uses beetroot too.

Please overlook the not so good pictures and I took pictures in late evening with minimal light.



Serves 12-14 cupcakes


1 cup cake flour*

1/2 cup beetroot puree

3 tsp cocoa powder

1/3 cup milk

2 tsp vinegar

1/3 cup oil or unsalted butter

2/3 cup granulated sugar

11/2 tsp vanilla essence

1 tsp baking powder

1/4 tsp salt

blood red food colour(optional)


  • Pressure cook or microwave  beets till soft and puree it with the help of 2 tbsp water to smooth paste. I pressure cooked them for 6-7 whitsles without water in a container.
  • To make cake flour, measure a cup of maida or white wheat flour and remove 2 tbsp of white wheat flour from it and add 2 tbsp of corn flour to it. Use it as cake flour.
  • Preheat your oven to 180 deg c
  • Sieve all the dry ingredients, cake flour, baking powder and cocoa powder
  • In a bowl, mix milk and vinegar and allow it to sit for 5 minutes to buttermilk.
  • In a big mixing bowl, add sugar and oil. Mix well till sugar completely dissolves.
  • Add salt and beet puree, vanilla extract and mix well
  • With the help of spatula, fold dry ingredients in wet mixture. Little at a time and gently fold till no lumps are seen.
  • Line cup cake tin with liner.
  • Pour the batter in equal quantities till 2/3rd of cup.
  • Bake for 20-25 minutes. Please use a skewer or toothprick to test the cupcake.


  • Please bake your cupcakes in lower or middle rack.
  • Use butter for richness or any flavourless oil will do.
  • Use all your ingredients at room temperature.



For butter cream frosting


1/2 cup unsalted butter

1 1/2 cup icing sugar

1 tsp vanilla essence

2-3 tsp milk cream(full fat)

1/4 tsp salt


  • Cream the butter until smooth with hand blender. It takes about 8-10 minutes
  • Then add sugar in three parts, mixing each time with blender till smooth and fluffy. Add a tbsp of cream each time.
  • It took around 15-20 minutes to get the peaks for perfect frosting.
  • Fill your piping bag with nozzle and make your beautiful cupcakes.


  • For readers who are new to baking and frosting, this recipe is good to start with.
  • When using blender for frosting, look for soft peaks which does not fall off when moved. Once you get this, stop the blender.
  • Use cream to loosen the frosting but it is falling off your spatula, please add little icing sugar to make it a bit tight.
  • If you think it is getting loose while piping, please rest the piping bag in refrigerator for few minutes and use it.
  • Icing and frosting is fun so if you dont get it right at first, dont loose your heart. Just spoon the cupcakes with frosting and have a bite. It is going to taste same. Try next time.

If you have a different version of red velvet cupcake recipe, please leave a note. I would love to try your recipe!

Happy cooking!