Red Velvet Christmas Cupcakes

Beetroot puree gives these cupcakes a lovely red colour. This is a Sanjeev Kapoor exclusive recipe.

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Red Velvet Christmas Cupcakes

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Main Ingredients Beetroot, Refined flour (maida)
Cuisine British
Course Desserts
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Non Veg

Ingredients list for Red Velvet Christmas Cupcakes

  • ¾ cup Beetroot puree
  • 1½ cups Refined flour (maida)
  • Butter 1½ cups + ¾ cup
  • 1 teaspoon Baking powder
  • 1½ cups Castor sugar (caster sugar)
  • 3 Eggs
  • a few drops Vanilla essence
  • 2 cups Icing sugar


  1. Preheat the oven to 180°C.
  2. Sift the refined flour and baking powder. Set aside
  3. Cream the butter and sugar together till light and fluffy. Add the eggs, one by one, beating well till the mixture becomes light. Add the vanilla essence and mix well.
  4. Fold in the refined flour, adding it in batches. Add the beetroot puree and mix well.
  5. Line the silicon cup cakes with colourful paper cups and pour the batter into the individual cup cake moulds.
  6. Bake in the preheated oven for 25 minutes. Remove from oven and allow to cool on a wire rack.
  7. Meanwhile combine together butter and icing sugar in a bowl and with the electric beater beat till light and fluffy.
  8. Put the frosting in the piping bag and top the cake with it. Sprinkle the edible sprinklers onto it and serve.