• 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

For topping:

  • 1 cup cream cheese
  • 2 Tbsp fresh cream
  • 1/2 cup butter
  • 1/2 cup icing sugar
  • Sugar sprinklers for decoration


  • 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 and sprinklers.
  • Dust with icing sugar and serve immediately.

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