When we do the red velvet cupcakes lesson, we teach the little ones about beetroot. We take a beetroot with leaves to the class. We cut the beetroot open and show the children the colour, as well as the colour of the leaves and educate them about how beetroot is grown. Beetroot is extremely healthy and contains a lot of iron. We use liquidised beetroot in our red velvet cupcakes. You can easily liquidise beetroot by cooking 2 – 3 beetroots and liquidising them together in a blender. The original recipe for red velvet cupcakes from the USA was made with beetroot, not the red colouring used in most common recipes for red velvet cake and cupcakes. We find that most children do not know what vegetables like beetroot and sweet potato look like, it is therefore important to show them.


1 cup cake flour
1 cup sugar
1 ¼ tsp baking powder
1 egg
⅓ cup milk
1 ½ tablespoons lemon juice
⅔ cup beetroot puree 
½ – 1 tsp red colouring
½ cup vegetable oil
1 tbsp cacao
1 pinch of salt
1 tsp vanilla extract


Cook 2-3 beetroots and blend for the beetroot puree!

Method for red velvet cupcakes

Pre-heat the oven to 180°C.

1.  Line a standard muffin tin with paper cupcake liners.
2. Sieve all dry ingredients together.
3. In a separate bowl, mix egg, milk, vanilla, beetroot , oil, lemon juice and colouring together.
4. Mix liquids into dry ingredients and whisk until mixed, or beat with electric beater for approximately 3-4 minutes (or until mixed).
5. If the smallest cupcake liners are used, bake for approximately 8-10 minutes.
6. If normal size or bigger cupcake liners are used, bake for approximately 18-20 minutes or until cupcakes test ready.
7.When cooled down, decorate with cream cheese frosting or  butter icing.

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