Beetroot Cupcakes Recipe With Oreo Frosting
Grated beetroots incorporated in these cupcakes are not detectable and more appealing due to added oreo frostingIn association with Vivatta (ChakkiAtta)
Ever tried out baking healthy cakes? Beetroot Cupcakes Recipe is one such healthy choice if you have a sweet tooth. Beetroot is first pureed and mixed with butter milk and other ingredients to form a smooth cake batter. This batter is then scooped into cupcake moulds and baked to soft, spongy and moist cupcakes. Oreo frosting adds a real beauty and flavor to these cupcakes, which you can add only when seving for kids and can completely skip if you are looking for a healthy cupcake.
These Beetroot Cupcakes Recipe With Oreo Frosting are perfect serves for kids birthday parties and apt when served along with canapes like Beetroot Dip Recipe Served With Crackers, and Chatpata Potato Canapes Recipe.
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Note: Frosting ingredients should be increased depending upon the cupcake size. Mine were small cup cakes.
- 200 grams Vivatta Maida
- 2 tablespoons Cocoa Powder
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 cup Sugar
- 3 Whole Eggs
- 3/4 cup Beetroot , grated
- 170 grams Butter , (at room temperature)
- 180 ml Buttermilk
- 1 Lemon , juiced
- 1-1/2 teaspoon Vanilla Extract Ingredients for Oreo Frosting:
- 8 teaspoons Butter
- 3/4 cup Caster Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Heavy whipping cream
- 6 tablespoons Oreo biscuits , finely ground
Directions for Beetroot Cupcakes Recipe With Oreo Frosting
To begin making Beetroot Cupcakes Recipe With Oreo Frosting, preheat Oven at 180 Degree Celsius.
Puree Beetroot, buttermilk, lime juice and vanilla essence till smooth.
Sift flour, cocoa, baking powder and baking soda in a bowl.
In another big bowl, take Butter Kept at room temperature. Beat it till smooth.
Add 1 egg at a time and continue beating, scrapping the sides in between.
Add sugar and beat again till everything is well assembled and smooth.
Alternate adding flour mixture and pureed beetroot to butter mixture. Beginning and ending with dry ingredient. Beat for 8-10 seconds after each addition. Scrape the bowl in between.
Once the batter is well mixed, pour them in the cup cake liners kept in muffin tray or silicon cup cake liners and bake for about 20 minutes or until toothpick comes out clean once inserted in the center of each cup cake.
Once baked, keep them for cooling and proceed with next step.
Mix sugar and softened butter on low speed , till well blended. Increase the speed to medium and beat for about 2-3 minutes.
Add vanilla essence and whipping cream 1 teaspoon at a time as needed. Continue beating.
Once you get nice and smooth buttercream frosting, add oreo cookies powder and mix using spoon.
Pour this cream in the piping bag and decorate your cup cakes.
Beetroot Cupcakes Recipe With Oreo Frosting is part of the Baking With Flour Contest