Moist and spongy beetroot chocolate cupcakes. A tasty way to include beet’s in your bake. These beetroot chocolate cupcakes make a healthy treat.
I tried this the first time a few months back. Before i knew it, my kids had pounced upon them and they disappeared in five minutes flat.
The beetroot chocolate cupcakes are moist and spongy. I especially love the sheen on top and the mesh like bottom. The colour is a lovely chocolaty-red. The beet root juice gives the cake its moistness and look. Don’t worry about it tasting like beet root, because it doesn’t. But surely it is a lovely way to get those healthy veggies in your kid’s tummy.
Love beets? Try this healthy red velvet cake using home made beetroot powder
Beetroot Chocolate Cupcakes
Moist and spongy beetroot-chocolate cuppies.
For the beetroot juice- Peel and grate 2 medium sized fresh beetroots and squeeze to get 1/2 cup of the juice .
Sieve all the dry ingredients 5-6 times.
Pre heat the oven at 180 degrees for 10 mins.
Add the vinegar to the milk and keep aside for 5 mins.
Add the beetroot juice and vanilla essence. Beat the mixture well.
Fold in the dry ingredients gently until no lumps are left. Then beat the batter for exactly 30 seconds.
Pour into cupcake mold [ fill about 3/4th of the mold]
Bake at 170 degrees for 15-17 mins [ or until the skewer inserted comes out clean ]
Allow to cool outside for 5 mins before un-molding the cupcakes. This needs a little care as the cupcakes are very spongy.
Beating the batter for exactly 30 seconds is an important step. It helps to give the cupcake the spongy moist texture. [ i learnt this technique in a recipe i found online ages ago. It works !]
The milk will curdle after adding the vinegar. That's totally ok.
Oven temperature and time may vary. Check on your cupcake after about 12 mins.