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Main Ingredients | Beetroots, Refined flour (maida) |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 41-50 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Beetroot Brownie Cupcakes
- 4 medium Beetroots boiled, peeled and grated
- 50 grams Refined flour (maida)
- ¼ cup Butter
- ¼ cup castor sugar
- ½ cup Dark chocolate melted
- 1 teaspoon Vanilla essence
- 2 Eggs
- 2 tablespoons Cocoa powder
- as required Walnuts chopped, ¼ cup +
Method
- Preheat oven to 180º C. Place paper cupcake moulds on a baking tray.
- Cream together butter and castor sugar in a bowl with an electric beater. Add melted dark chocolate and vanilla essence and whisk. Add eggs, one at a time, and whisk well.
- Sieve together flour and cocoa powder into the bowl and whisk. Add walnuts and beetroot and whisk well.
- Fill a piping bag with this mixture and pipe it into the paper cupcake moulds. Put some chopped walnuts on top.
- Place the baking tray in the preheated oven and bake for 15-20 minutes. Remove from oven, cool and demould.
- Serve.
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