Beetroot Eggless Cupcake

Name: Beetroot Eggless Cupcake
Total time: 2700 s
Yield: Tea Time Cake
Cuisine: Indian
Ingredients: 1 beetroot puree; 3/4 cup Wheat flour; 1/2 cup sugar; 1/2 cup curd; 1/4 cup sunflower oil; 1 tbsp cocoa powder; 2 tbsp milk; 1 tsp vanilla extract; 3/4 tsp baking powder; 1/4 tsp baking soda; pinch salt; Icing sugar as required

Sangita Vyas @Sangit

Kenya

#PinkOctoberWithCookpad
#Beetroot
Chocolate beetroot cake is a super-moist fluffy eggless chocolate cake using wheat flour and a secret ingredient; pureed beetroots, to make it unbelievably moist!!! Serve it with a sprinkle icing sugar and enjoy this healthy treat guilt free!!
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Ingredients

45 minutes

Tea Time Cake

1beetroot puree
3/4 cupWheat flour
1/2 cupsugar
1/2 cupcurd
1/4 cupsunflower oil
1 tbspcocoa powder
2 tbspmilk
1 tspvanilla extract
3/4 tspbaking powder
1/4 tspbaking soda
pinchsalt
Icing sugar as required

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Steps

45 minutes

1

Wash,peel and cut the beetroot.
Boil the pieces, then make a puree in the liquidiser.
Make other ingredients ready.
2

Add curd,sugar and oil in the mixing bowl together with vanilla essence and beat till sugar dissolves
Now sieve all dry ingredients in the liquid mixture.
3

Mix with a hand whisk.
Now add beetroot puree and mix again.
Check the mixture consistency,then add milk as required.
4

Line the cupcake tray with liner, and pour the mixture in it
Pre heat the oven at 180 degrees for 10 minutes.
Bake the cake for 25 minutes or more
(As per oven size)
When the cakes are ready,remove them from the oven and let it cool down completely.
5

Remote from the mold tray..
Yummy beetroot cupcakes are ready..
Have it with tea,milk or all alone..
Enjoy..