Name: Vegan Beetroot Whole Wheat Cupcakes recipe by Sumitra Chowdhury at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 12
Ingredients: 2 1/2 cup Whole Wheat flour; 1 tbsp Cocoa powder; 1 cup Powder Sugar; 1/2 cup Olive oil; 1 tsp Baking powder; 1 tsp Soda bicarbonate; 300 ml Coconut milk; 2 tbsp Vanilla essence; 1 Beetroot purÃ©ed

Ingredients Serving: 12

2 1/2 cup Whole Wheat flour
1 tbsp Cocoa powder
1 cup Powder Sugar
1/2 cup Olive oil
1 tsp Baking powder
1 tsp Soda bicarbonate
300 ml Coconut milk
2 tbsp Vanilla essence
1 Beetroot purÃ©ed

Instructions

Mix and sieve the flour, baking powder, soda bicarbonate and cocoa powder.
Take a mixing bowl, add oil and sugar and beat it well till the oil and sugar blends well.
Add vanilla essence and beetroot purée, beat it well.
Add half portion of the flour and 100 ml of coconut milk, beat it well.
Add the remaining flour and add rest of the coconut milk little at a time, beat the batter till thick in consistency.
Preheat the oven to 180 degree Celsius.
Take a 12 cavities cupcake mould, add cupcake liners in each cavity.
Pour the batter in the cupcake liners filling only half the level of the cupcake liners.
Bake at 180 degrees for 25 minutes. Cool the cupcakes and add frosting of your choice.

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