The beetroot puree makes up for the eggs and with rice bran oil it becomes a very healthy cupcake. Do try it and I bet no one would guess beetroot has been used in this cupcake !! And the best part it tastes awesome.
Ingredients
- 2 cups all purpose flour / maida
- 2 medium size beetroot
- 1/2 cup sugar
- 2 tsp baking powder
- 2 tsp vanilla essence
- 2 tbsp cocoa powder
- 1/2 cup oil ( I used rice bran oil )
- 1 cup milk
- pinch of salt
Wash the beetroot thuroughly and pressure cook for 4 whistles or until its tender . Once it cools remove the skin and make a smooth puree and keep aside
Preheat the oven at 180 degrees
Seive the dry ingredients (flour,cocoa powder, salt , baking powder) for 3 times. Grind the sugar to fine powder if the sugar granules are big.Mix the beetroot puree and sugar in a big bowl nicely then add milk, vanilla essence and oil and mix nicely.
Add the dry ingredients to it and mix properly to a fine lump free consistency. Pour into cupcake moulds upto 3/4 level.
Bake for 25-30 minutes or till done. Insert a toothpick in the center , if it comes out cleanly then its done.
Remove and let the cupcakes rest in a cooling rack. Serve warm as it is or with a scoop of vanilla icecream.
Note:
1.Baking time may vary from oven to oven so keep a eye over it when baking.
2.If you wish you can use a medium size 9 inch cake pan instead of cupcake moulds.
3.I got approximately 20 cup cakes
4. You can sprinkle sugar powder over it to give it a little zing
