Eggless Velvet Cupcakes

Eggless  Velvet  Cupcakes

Ingredients

3/4 cup beetroot puree
1 1/2 cups refined flour
1 1/2 Tbsp baking powder
1/4 tsp salt
4 Tbsp cocoa powder
1/2 cup oil
1 cup granulated sugar
1 Tbsp vinegar
1/2 cup milk
Sugar sprinklers for decoration
Edible sugar balls for decoration
Icing sugar for dusting

For topping:
1 cup cream cheese
2 Tbsp fresh cream
1/2 cup butter
1/2 cup icing sugar

Method

Preheat oven at 180°C.
Line a silicon cupcake mould tray with cupcake liners.
Combine flour, baking powder, salt and cocoa powder into a bowl and mix
well.
Take beetroot puree in another bowl.
Add oil and sugar and mix well.
Blend the mixture till well mixed.
Transfer into another bowl.
Add vinegar and milk to beetroot mixture and whisk well, set aside for 5
minutes.
Sieve the flour mixture into beetroot mixture and fold lightly till well
blended into a batter.
Spoon the batter into the cupcake liners filling 3/4th.
Put the mould in the preheated oven and bake for 14-16 minutes.
To make topping, combine cream, butter and icing sugar in a bowl and
whisk well.
Add cream cheese and whisk well.
Remove the mould from oven and cool to room temperature.
Remove cupcakes from the mould, pipe out the topping on each, decorate
with sugar sprinklers and sugar balls.
Dust with icing sugar and serve immediately.