Red Velvet Cupcakes

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Ingredients list for Red Velvet Cupcakes

• 1 1/2 cups Refined flour (maida)
• 1 teaspoons Baking powder
• 1½ cups + Butter
• 1 1/2 cups Castor sugar (caster sugar)
• 3 Eggs
• a few drops Vanilla essence
• 1/2 cup Beetroot puree
• For frosting
• 2 cups Icing sugar

Method

1. Preheat the oven to 180°C.
2. Sift the refined flour, baking powder and cocoa powder together. Set aside
3. Cream the butter and sugar together till light and fluffy. Add the eggs, one by one, beating well till the mixture becomes light. Add the vanilla essence and mix well.
4. Fold in the refined flour, adding it in batches. Add the strawberry puree and mix well.
5. Line the silicon cup cakes with colourful paper cups and pour the batter into the individual cup cake moulds.
6. Bake in the preheated oven for 25 minutes. Remove from oven and allow to cool on a wire rack.
7. Meanwhile combine together butter and icing sugar in a bowl and with the electric beater beat till light and fluffy.
8. Put the frosting in the piping bag and top the cake with it. Sprinkle the edible sprinklers onto it and serve.