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Main Ingredients | Beetroot juice, Refined flour (maida) |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Savoury Red Velvet Cupcakes
- 2 teaspoons Beetroot juice fresh
- 1 1/4 cups Refined flour (maida)
- 1 cup Butter
- 1 cup Yogurt
- 1/2 teaspoon Baking soda
- 1 teaspoon Baking powder
- a pinch Salt
- Icing-
- 1 cup Feta cheese
- 1 cup Fresh cream
Method
- Preheat oven at 180ºC.
- Cream butter with an electric blender till light. Add yogurt and beat again. Add beetroot juice and beat well.
- Sift together flour, baking soda, baking powder and salt into the butter mixture. Fold well into a smooth batter.
- Fill a piping bag with the batter.
- Place individual silicon moulds on a baking tray and line them with fancy underliners. Pipe out the batter in the moulds filling 3/4th. Tap lightly.
- Put the tray in the preheated oven and bake for 20 minutes. Remove from heat and cool.
- To make icing, take feta cheese in a bowl. Add cream and whisk till well combined and smooth.
- Fill another piping bag fitted with a star nozzle with the icing.
- Demould muffins with the underliners. Pipe out icing on top and serve.
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