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.

CREDITS
The music used in this video was arranged and
produced by Tom Cusack. The music is fully licensed
for personal and commercial re-broadcasting use
under an Attribution Creative Commons licence
provided it is accredited correctly. Full details of the
music can be found at the website:
www.freemusicforvideos.com. Tom Cusack invites
any YouTube member of staff to contact him directly
in the case of any queries arising from the use of
this music in other peoples’ videos