Who doesn't love cupcakes? They're perfect little treats for anytime! The other day, I saw a recipe for a Red Velvet Cupcake which required using a shocking amount of food-colouring and things I would normally not consume myself. I immediately decided to come up with a recipe using natural beet-root juice as a colouring agent and no eggs. It worked! It worked marvelously well!
Ingredients:
- 1 cups fine wheat flour (maida)
- 1 tablespoon cocoa powder
- 1 tablespoons of powdered sugar
- 1 tablespoon milk powder
- 1 tablespoon of butter (room temperature)
- 200 grams condensed milk (milk maid or mithai mate)
- 1/2 cup buttermilk
- 1/2 cup beetroot juice (for colouring and binding)
- 1/2 teaspoon of good-quality vanilla extract
- 1 tea-spoon of baking powder
Recipe:
- Sift all the dry ingredients into a mixing bowl, except for baking powder, and set aside.
- Using a hand-beater, whisk together butter, condensed milk, beetroot juice, buttermilk together till the mixture is nice and red. Adjust quantity of buttermilk to make sure the batter doesn't turn too thick or thin.
- Gradually introduce dry ingredient mixture to wet and continue whisking until you have smooth cake batter.
- The last step is to add the raising agent, in our case the baking powder and whisk for good 2-3 minutes.
- Once done, immediately line the cup-cake tray with paper cups and pour the batter till the 3/4th.
- Bake in a pre-heated 180 degree celsius over for about 20 minutes or until the toothpick comes out clean from the center.
- And, viola! There you have them - delicious Beetroot Cupcakes!
- Decorate them with whatever you like - Freshly whipped cream, Cream cheese, Jam, Sprinkles or even Frozen Yogurt!