Beetroot Muffins / Red velvet Muffin

Beetroot is usually used for making savory dishes. But the flavor of chocolate and beetroot really works together and brings out yummy natural red velvet muffins.
  1. Flour- ½ cup
  2. Cocoa powder-1tbsp
  3. Egg-1
  4. Powdered sugar- ¼ cup
  5. Beetroot cooked until soft and pureed- ¼ cup
  6. Baking soda- ¾ tsp
  7. Sunflower oil-2tbsp
  8. Vanilla extract- ½ tsp
  9. Salt- a pinch
For Frosting:
  1. Cream cheese- ¼ cup
  2. Icing sugar- ¼ cup
  3. Vanilla extract- 3 drops
  1. Peel and chop beetroots in to small; cook it with little water until soft and all water gets absorbed. After cools down, make it in to a fine puree using a blender without adding water. Keep aside.
  2. Sieve all dry ingredients together (flour, baking soda, cocoa powder and salt).
  3. Preheat the oven in to 180 degree and line up the muffin tray with muffin paper liners or butter.
  4. Beat egg with powdered sugar until soft and fluffy.
  5. Gradually add vanilla extract , oil and beetroot puree.
  6. Fold it with the dry ingredients by three additions.
  7. Bake it for 20-25 minutes until a skewer is inserted and check whether it comes out clean.
  8. Remold after completely cools down.
  9. In a dry bowl mix crème cheese with vanilla extract and icing sugar; beat at high speed for few minutes until fluffy peaks comes out.
  10. Pipe it in to the top of cup cakes.
  11. There you have it with the delicious cup cake with chocolate and beetroot!!!

Beetroot Muffins / Red velvet Muffin Beetroot Muffins / Red velvet Muffin Reviewed by Fejna Em on 00:48 Rating: 5

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