Today’s recipe is Egg less Red Velvet Cupcakes or Egg lees Beetroot Cup Cakes.This Red Velvet Cake/Beetroot cake has no APF/maida,no white sugar,no raising agents,no butter and trust me it was done in a jiffy. Don’t you feel tempted to give it a try? Baking is simply therapeutic and easy if you begin loving it.My love for baking with healthy ingredients can’t be explained really.I wanted to try an egg less red velvet kind of a cake with natural colouring using beetroots and some baking without raising agents(baking powder/baking soda).I didn’t have much courage to give it a try because there were too many to experiment like no white flour,no white sugar,no raising agents,no artificial colouring and lots. All of these are pretty much different from the usual recipes.And above all we wanted to do some topping with frosting cream too. Too much na for a beginner???I know 😉 I got some courage from my friends Kalai Rajesh,Ravneet Kaur and Gouthami(Click here for her recipe) who posted similar experimentation in the recent days. The trial session went on last weekend and it came out pretty well except for few corrections which I learnt from experts. I have included all details under my observations.Please read the recipe in detail and give it try. There was also a cranberry choco cake made with the same combinations which will be posted this week soon.
Come Let’s have a look at the recipe of Egg less Red velvet Cup Cakes.
Makes 14 cup cakes
- Whole Wheat Flour-3/4 cup
- Jaggery-1/2 cup (powdered)
- Beetroot Puree-1/3 cup
- Buttermilk-1/4 cup
- Oil-2 tbsp
- Flaxseed gel-1 tbsp(Flax seed powder 1 tbsp mixed with 3 tbsp warm water)
- Baking Powder-1 tsp (I skipped)
- Baking Soda-1/4 tsp(I skipped)
For whipping cream:
- Whipping cream powder-4 tbsp
- Water-As mentioned in the pack
- Icing sugar-If required
1.Measure all ingredients and keep them ready.
2.Pre heat oven to 180 degrees for 10 minutes.
3.Sieve whole wheat flour thrice and add powdered jaggery to it.
4.Now add Beetroot puree,buttermilk ,flaxseed gel and blend well with a beater.
5.Get the cup cake tray ready by lining the cup cake liners.
6.If the consistency is still thick add oil and blend well.
7.Scoop and fill the the cup cake tray.
8.Bake at 180 degrees for 20-30 minutes.Now add whipping cream powder with water and beat for 4 minutes.
9.Use a tooth pick and insert to check if the cup cakes are baked completely. Keep a check after 15 minutes for every five minutes When the tooth pick turns clean,remove the tray from the oven and cool it on the rack.
10.Remove the muffins carefully and top it with the whipped cream.
You can replace whole wheat flour with any millet flour too. Don’t forget to sieve.Only this ensures a non dense cake.
Use really sour buttermilk after having removed the butter.
Remove impurities in jaggery before mixing.
The cup cakes have risen but not so fluffy like the usual ones.This is because we have used only butter milk as a natural raising agent.
The cake is slightly dense and no spongy because of having skipped raising agents and being an eggless version. Using egg and a hand blender will help in getting a more fluffy cake.
I used gingelly oil here.You can use any cooking oil.
For flax seed powder ,just blend dry flax seeds in a mixer jar and use. You need not dry roast them.
Ensure to whisk the wet and dry ingredients well to form a slightly thick and pouring consistency batter. Don’t over do.
You can use sugar/jaggery/palm sugar/brown sugar/cane sugar.
Colour depends on the flour,jaggery used
Wait for the muffin tray to cool before you remove them.
Store them in an air tight container. I believe it would stay good for 4 days at room temperature if whipping cream has not been added.Else refrigerate them and use.
Please have a word with your doctor before introducing any new food to babies.
Ensure to have tried all the ingredients individually before trying this for babies.
Please consider all family history of allergies before trying any new food.
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