food-nutrition Articles


How to Make Natural Red Velvet Cupcakes without Food Colouring

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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.