'No artificial red food colouring is used in this all-natural Red Velvet Cupcake recipe. The rich red colour comes from fresh beetroot (which was originally the idea anyway!), coupled with fresh cranberries - which you may substitute with raspberries or strawberries if you prefer. The result is a beautifully moist (thanks to the beetroot) and pretty red velvet cake that everyone knows and loves - not to mention, additives-free and more healthy! This recipe uses 1/2 cup of fresh beetroot - if you would like less of a beetroot taste in your cupcakes, you can reduce it down to 1/4 cup of beetroot, with more raspberries/strawberries to intensify the red colour instead. Another tip is to add some vanilla to mask the beetroot flavour. Makes about 12-16 cupcakes. CREDITS The music used in this video was arranged and produced by Tom Cusack. The music is fully licensed for personal and commercial re-broadcasting use under an Attribution Creative Commons licence provided it is accredited correctly. Full details of the music can be found at the website: www.freemusicforvideos.com. Tom Cusack invites any YouTube member of staff to contact him directly in the case of any queries arising from the use of this music in other peoples\' videos'
Tags: easy recipes , DINNER IDEAS , red velvet , Cookery , red velvet cake , how to make red velvet cake , red velvet original , how to make red velvet , healthy red velvet cupcakes , healthy red velvet cupcake , red velvet cupcake dye , red velvet cake coloring , red velvet cupcake wine , holiday gift recipes , mothers day cakes , the red in red velvet cake , cupcakes red velvet
See also:
comments