Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, beet root cup cakes (egg less). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Beet root cup cakes (egg less) is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Beet root cup cakes (egg less) is something which I have loved my entire life.
Roundly slice one of the beets and set aside. Cut the remaining beets into small pieces then add in a blender, add sugar, vanilla extract, milk, baking powder, salt and yogurt then blend until smooth. Chocolate beetroot cake is a super-moist fluffy eggless chocolate cake using wheat flour and a secret ingredient; pureed beetroots, to make it unbelievably moist!!!
To begin with this recipe, we have to prepare a few components. You can cook beet root cup cakes (egg less) using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Beet root cup cakes (egg less):
- Prepare 1 cup beet root atta
- Take Pinch salt
- Take 1 tsp baking powder
- Take 1/2 tsp baking soda
- Take 1 cup warm milk
- Prepare 1 tsp vinegar
- Prepare 1 and 1/2 tspn vanilla essence
- Take 3/4 cup sugar
- Prepare 1/2 cup oil or mrlted butter
Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. If you are cooking beets,don't add water. Steam the veggie and puree the cooked after cooling with very little water. * Cocoa adds nice flavor to the cake. Red velvet cake. which i shared here is a most popular cake recipe.
Instructions to make Beet root cup cakes (egg less):
- In a bowl take warm milk, sugar and oil together. Mix well until the sugar dissolve. Then add 1 tsp of vinegar and keep it aside for 10 mins.
- Meanwhile in a mixing bowl take the beet root atta, little salt, baking powder, baking soda. Sieve this mixture to avoid any lump. Now add this mixture into the milk little at a time and mix well. Make a smooth lump free mixture.
- In a kadai or cooker add salt and a stand. Cover the kadai and preheat for 10 mins.
- Take the cup cake moulds or small bowl, lined with paper cases. Then fill the cases till 3/4th. Don't overfill. Tap a little.
- Now place the moulds in the preheated cooker. Cook for 15 mins on and it will be ready.
- Finally the beet root cups are ready.
Many have been asking me to share a eggless version of it. So when i searched that in google i came across this amazing recipe in divine taste which caught my eye immediately because it uses beetroot as the red colour in this cake. The cupcakes did stick to the wrappers quite a bit after these modifications. I opted to use some of the extra pureed beet in a vegan cream cheese frosting — we found that the tartness of the cream cheese paired well with an extra chocolate-y moist cake, and the deep red color of the frosting was a fun novelty. Eggless Red velvet Cake for toddlers.
So that’s going to wrap this up with this special food beet root cup cakes (egg less) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
