A cupcake is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. These are kinda red velvet cupcakes without the artificial colours & uses only beet juice. For the frosting part cashews & coconut has been used. These are good enough to satiate the sugar cravings of people from all age groups.
Ingredients:
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For cup Cakes
1. Whole wheat flour – 1 cup
2. Cocoa powder – 1 tbsp
3. Baking powder – 1 tsp
4. Powdered sugar -1/4 cup
5. Salt – 1/8 tsp
6. Olive oil – 1/4 cup
7. Curd – 1/2 cup
8. Milk – 1/4 cup
9. Vanilla essence – 1tsp
10. Beetroot juice – 3 tbsp
For Frosting
1. Soaked Cashews- 1/2 cup
2. Desiccated coconut – 1/4 cup
3. Powdered sugar -1 tbsp
4. Milk – 2 tbsp
Method:
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1. Mix Whole wheat flour, Cocoa Powder, Baking Powder & salt in a bowl with a whisk for a minute. Keep aside.
2. Take the sugar in a large bowl. Add in oil. Add vanilla essence, curd & fresh beetroot juice. Beat it till the mix resembles a thick paste.
3. Mix them into the batter.
4. Pour into cupcake moulds or cups till ¾ full. Bake in a preheated oven at 180°C for 15-20 mins or till a skewer inserted comes out clean.
5. Cool on a wire rack.
6. For Frosting, Soak cashews in very hot water for 1 hour or in cool water for 6-8 hours. Drain thoroughly and add to a blender.
7. To the blender, also add remaining ingredients. Blend until creamy and smooth, scraping down sides as needed.
8. Place in the frosting bowl in freezer and chill for 45 minutes. Then remove from freezer and whisk. Freeze for another 45 minutes – 1 hour and whisk again
9. Fill in a piping bag with a star nozzle and decorate the completely cooled cupcakes.
10. Decorate according to your choice & enjoy.
