Red Velvet Cupcakes are generally adored by all but the thought of adding that much red food colouring (up to 2 tbsp!) makes me a little nervous. So, I went in search of a natural red food dye and did not come up with anything in my local city except beet root powder. The batter turned out a nice deep red color but once baked the cupcakes turned a light brown due to the reaction of the beet root while baking. So while you were eating them you were envisioning eating a chocolate cupcake and not a red velvet cupcake and it didn’t quite add up.

So, I decided to make them with red food colouring. (Adding 3 tbsp of cocoa powder helps darken the red without adding the usual amount of food dye.) I may make another attempt with the beet root powder or real beets down the road after some more research. It is not like I will be making these every week anyway so this will only be a very rare treat. This eggless recipe works great!

Red Velvet Cupcakes

Mix together:

• 2 cups flour
• 1 and 1/2 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3 tbsp cocoa powder

Then mix together wet ingredients and add to dry and mix together really well with a stand or electric mixer.

• 3/4 cup canola oil
• 1/2 cup plain unsweetened yogurt
• 3/4 cup milk mixed with 3 tsp vinegar
• 1/4 cup water
• 2 tsp vanilla

Then add in red food colouring as desired and mix well. The food colouring you use, gel or liquid. varies in the amount required.

Bake 350 degrees F for approx 20 minutes in paper lined muffin tins. Makes 15.

Cream Cheese icing:

• 1 block cream cheese 250g
• 1/4 cup softened butter
• 3 and 1/2 cup icing sugar
• 1 tsp vanilla
• pinch salt

Cream together the cream cheese and the butter. Then add the vanilla, pinch of salt and the icing sugar. Beat until fluffy.