Ingredients: grams Vivatta Maida, tablespoons Cocoa Powder, teaspoon Baking powder, teaspoon Baking soda, cup Sugar, Whole Eggs, cup Beetroot - grated, grams Butter - (at room temperature), ml Buttermilk, Lemon - juiced, teaspoon Vanilla Extract, teaspoons Butter, cup Caster Sugar, teaspoon Vanilla Extract, teaspoon Heavy whipping cream, tablespoons Oreo biscuits - finely ground, Eggetarian diet
Instructions: 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.For Frosting :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.Serve Beetroot Cupcakes Recipe With Oreo Frosting along with canapes like Beetroot Dip Recipe Served With Crackers, and Chatpata Potato Canapes Recipe.