Wishing all my dear friends a very beautiful and blessed day!
Today, I bring you a brand-new recipe — Beetroot Cupcakes. A delightful twist on traditional treats, these cupcakes blend the natural sweetness and vibrant color of beetroot with a soft, moist texture.
Rich in nutrients and subtly earthy in flavor, this is a great way to sneak some vegetables into your dessert without compromising on taste. Perfect for tea time or even a special celebration!
Let’s see how to prepare it step by step.
2 Beetroot with peeled skin removed.
Wheat flour 150g.
Sugar 100g.
2 Tablespoon of Coconut milk.
1 Teaspoon of Baking powder.
1/2 Teaspoon of Baking soda.
1/4 Teaspoon of of Salt.
Coconut oil 80ml.
First, take the boiled beetroot and grate it using a grater.
Now, add all the remaining ingredients to the grated beetroot and mix well to form a moderately thick batter.
Next, line a few cupcake cups with oil paper and spoon the prepared batter into each one.
Now steam the cupcakes in a steamer for about half an hour. Once they are well cooked, remove them from the heat.
Now, after being perfectly steamed, these beetroot cupcakes are not only vibrant in color but also rich in comforting goodness. Enjoy them warm or chilled, with a cup of tea or on their own — they are sure to win hearts with every bite!" 🧁
