Cook this easy kids cupcake recipe with no artificial colouring – all natural & easy red velvet cupcakes
Get recipe & shop ingredients online: http://www2.woolworthsonline.com.au/Shop/Recipe/3112
Finely grate the beetroot, mix with remaining ingredients. Spoon into paper case-lined muffin pan. Bake for 25 minutes. Meanwhile make cream cheese icing. Spread onto cooled cakes to decorate.
Prep min: 10
Cook mins: 25
2 medium beetroots
¼ cup Woolworths Select rice bran oil
1 cup Homebrand caster sugar
2 teaspoons vanilla extract
2 tablespoons Homebrand cocoa powder
1½ cups Homebrand self raising flour
¾ cup almond milk
Cream cheese and vanilla icing
250g cream cheese, softened, chopped
¾ cup Homebrand icing sugar mixture, sifted
½ teaspoon vanilla extract
1. Preheat oven to 180C fan-forced. Line a 12 whole muffin pan with paper cases.
2. Finely grate peeled beetroot. You will need 4 cups finely grated beetroot and any juice (300g). Place beetroot in a bowl with oil, sugar, vanilla and cocoa. Mix well. Sift over the flour and begin to fold in, add milk, mix gently to combine. Spoon mixture among paper cases in pan. Cook in oven for 25 minutes or until firm to touch and a skewer inserted comes away clean. Stand in pan 5 minutes before transferring to a wire rack to cool.
3. Meanwhile, for the icing, combine cream cheese, sifted icing sugar and vanilla in a bowl, beat with electric hand beaters until smooth. Store in refrigerator for up to an hour before spreading over cupcakes. Spread mixture over cooled cakes.
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Shop all the ingredients from this recipe and more on Woolworths’ website : http://www2.woolworthsonline.com.au/