Preheat the oven at 180°C. Line the muffin molds and Keep aside.
Puree the boiled beetroot using just sufficient water.
Take it out in a wide mixing bowl and add oil to the beetroot puree and mix well til the oil incorporate in it.
Add sugar and mix again.
Add vanilla essence and mix.
Now sieve maida, salt, choco powder and baking powder all together. And add this to beetroot puree.
Mix well for no lumps and smooth, til the ribbon consistency for approximate 5-6 minutes.
Fill all the muffin mold to 3/4 of its size.
Bake at 180°C for 25 minutes in a preheated oven. Check with the help of knife or tooth pick, if not baked keep it for another 4-5 minute and check again.
Let them cool, demold and serve like this or decorate with any frosting of your choice.
Enjoy!
Decorate it in your way.
Or,
Or,
To make this rose, i use fondant, roll it and cut 4-5 circular disc using cookie cutter. place one over another covering half of each.
Start rolling from the bottom end.
Roll it completely.
Now cut from center.
And your 2 Roses are ready to decorate.
Recipe Notes
Use just sufficient water, to puree boiled beetroot.
Make sure your baking powder is not too old otherwise cupcake will not rise well.
It is advised to sift all the dry ingredients together for 2-3 times for fluffy and soft result, as it helps to incorporate air in batter.
Keep the preheated oven and greased mould ready before proceeding for cupcake batter.
Pour batter immediately in mould and then put in the preheated oven.
Do not let mix stand outside of oven for long, it may result in hard cake.
Make sure all ingredients are at room temperature before use.
Decorate the cupcake in your own way.
Mine cupcakes baked in 25 minutes your may take more or less, all depends on weather condition, type of ingredients and type of oven used, so check it after 20 minutes, otherwise bake for another 5-6 minutes.
You may bake red velvet cake with same cake batter, it will just take more time to bake, around 40-45 minutes.