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Main Ingredients | Beetroot, Refined flour (maida) |
Cuisine | British |
Course | Desserts |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Red Velvet Christmas Cupcakes
- ¾ cup Beetroot puree
- 1½ cups Refined flour (maida)
- Butter 1½ cups + ¾ cup
- 1 teaspoon Baking powder
- 1½ cups Castor sugar (caster sugar)
- 3 Eggs
- a few drops Vanilla essence
- 2 cups Icing sugar
Method
- Preheat the oven to 180°C.
- Sift the refined flour and baking powder. Set aside
- 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.
- Fold in the refined flour, adding it in batches. Add the beetroot puree and mix well.
- Line the silicon cup cakes with colourful paper cups and pour the batter into the individual cup cake moulds.
- Bake in the preheated oven for 25 minutes. Remove from oven and allow to cool on a wire rack.
- Meanwhile combine together butter and icing sugar in a bowl and with the electric beater beat till light and fluffy.
- Put the frosting in the piping bag and top the cake with it. Sprinkle the edible sprinklers onto it and serve.
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