Gluten-Free Red Velvet Cake Using Beets

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You can make a delicious gluten-free red velvet cake right at home using beets as a primary ingredient. Get tips on how to make gluten-free red velvet cake using beets with help from an experienced chef and instructor in this free video clip.

Part of the Video Series: Gluten-Free Goodies & More
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Video Transcript

Hey, fellow foodies, this is Chef Jen. I am one of the culinary art instructors at Frisco ISD CTE center. I'd like to say hello to all my students out there. They helped me get all of my supplies together for this video you're about to see. And today we're going to do a gluten-free red velvet cupcake that is colored with beet powder as opposed to using a colored dye or food coloring. So what I've got going on over here is a little butter and sugar that has been beating. To that, I'm going to add an egg. And I'm going to add another egg. Next we will add some milk and it doesn't matter if you use whole milk or a low-fat milk. And a little vanilla extract. So we're going to let our milk and our vanilla extract come together with our butter and sugar and eggs. Now let's talk about our dry ingredients a little bit. We are using Uncle Bob's all-purpose gluten-free flour. This is a great recipe for individuals who are trying to watch their gluten, especially if they have select disease or something like that. We have cocoa powder and some baking soda. We're going to mix all of these together. You can sift it if you want to. A whisk works just as fine. The smell of the beet with the cocoa powder is just amazing. I love the way that smells. So our batter has come together. You want it to look really smooth, and it's almost kind of a rosy pink color but it's very rich. I mean that's a nice looking batter. Just going to get a little bit off the edges here. And we can tell that we don't have anything stuck to the bottom of the bowl, so that's good. You can use a spoon or an ice cream scoop. Whatever is easiest for you. This ice cream scoop is a little sometimes. But there we go. We're going to end up with about ten cupcakes. You're going to fill these up about three quarters of the way. I have my oven preheated to 350 degrees and these will go 15 to 20 minutes. When you tap them, they will bounce back. So if you want to use the toothpick method or the knife method insert and it comes out clean, you're good to go. But you can always just do a little tap on the top and if it bounces back, you are good to go. I like to go ahead if I've gone through the trouble of being gluten-free and I don't have any funky dyes going on in my food, I'm going to go ahead and live it up with my frosting. I really like cream cheese frosting. And the recipe for cream cheese frosting is very basic. Equal portions of butter and cream cheese with enough powdered sugar to sweeten it the way you like it sweetened. And a little bit of vanilla extract just to kind of kick up the flavor and make it nice and rich. And certainly pipe it on however you like. Oh look, I'm just going to slop it everywhere, how about that. OK. All right, so let's put these in to a 350 degree oven for 15 to 20 minutes or so. Again, test the top. When it bounces back, you are good to go. And here we are, the final product. Our red velvet cupcakes with cream cheese frosting, and remember, use beet powder as a substitute for red food coloring. Make all those folks that don't like red dyes very happy. I see that we only have five here, I don't know where the other five are. I really don't. I don't.

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