Last Updated on December 6, 2017
Cream Cheese Frosting
Rum Chocolate Frosting
Baking Time : 20 to 25 mins
Makes : 12 cupcakes
Recipe Source: Divine Taste
All Purpose Flour / Maida - 1 ½ cup / 180 grams
Sugar - 1 cup / 200 grams
Cocoa Powder - 1 tblspn
Baking Powder - 1 ½ tsp
Salt - ¼ tsp
Beetroot Puree - ¾ cup
Milk - ½ cup / 120 ml
Vinegar - 1 tblspn
Vegetable Oil - ½ cup / 120 ml
Vanilla Essence - 1 tsp
Whipped Cream as needed for topping
Sprinkles for topping
(My 1 cup measures 240 ml)
Preheat oven to 180 degree C. Line a 12 cup muffin pan with cupcake cases and set aside.
Cook beetroot in a pan or pressure cooker till it is done. Cool it down and puree till smooth. Cool this completely.
Take flour, cocoa powder, baking powder and salt in a bowl and mix well.
Take milk, vinegar in a bowl and mix well.
Now to this add in oil, vanilla, beetroot puree and sugar and mix well.
Now add in the flour mix and fold gently.
Now spoon this into muffin cases using icecream scoop and bake this for 20 to 25 mins till a toothpick inserted comes out clean.
Now remove this from oven and cool completely.
Now decorate with whipped cream and sprinkles..
|Take all your ingredients|
|Line your cupcake tray with muffin liners|
|You have to cook your beetroots, cut the top and bottom off|
|peel the skin|
|take it in a pot|
|add little water|
|cook till the beetroot is done|
|Cool that down, take it in a blender|
|puree till smooth|
|Now take flour in a bowl|
|add in baking powder|
|add in cocoa powder|
|take milk in a bowl|
|mix well and set aside|
|add in oil|
|add in vanilla|
|add in sugar|
|add in beetroot puree|
|Add in flour mix|
|use a icecream scoop to take it|
|fill your cupcake liners|
|Remove them and let it cool down|
|Meanwhile i whipped some cream|
|time to decorate|
|take your cupcake|
|dollop with whipped cream|
|take your sprinkles|