Beetroot Brownie Cupcakes | Sanjeev Kapoor Khazana

Freshly baked brownie cupcakes with the flavour of grated beetroots.

BEETROOT BROWNIE CUPCAKES

Ingredients

4 medium beetroots, boiled, peeled and grated
50 grams refined flour
¼ cup butter
¼ cup castor sugar
½ cup melted dark chocolate
1 teaspoon vanilla essence
2 eggs
2 tablespoons cocoa powder
¼ cup chopped walnuts + as required

Method

1. Preheat oven at 180º C. Line a baking tray with paper cupcake moulds.
2. Cream together butter and castor sugar in a bowl using an electric beater. Add melted dark chocolate and vanilla essence and whisk. Add eggs gradually and whisk well.
3. Sieve together flour and cocoa powder and whisk. Add walnuts and beetroot and whisk well.
4. Fill a piping bag with prepared beetroot mixture. Pipe out in the paper cupcake moulds and put some chopped walnuts on top.
5. Place the baking tray in preheated oven and bake for 15-20 minutes. Remove from heat, cool and demould.
6. Serve.

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Cuisine - Fusion

Course - Desserts

Dish - Desserts