Eggless Beet Root Cup Cakes with Chocolate Ganache Icing

Eggless Beet Root Cup Cakes 

My kids are fuzzy eaters.  They hardly eat any vegetable.  But feeding them beetroot is the most difficult task.  They are very adamant regarding not eating of beetroots.  Same with my friend Swapna.  Her daughters even don't like beetroot but they love beetroot cup cakes.

Beetroot is the taproot part of the beetroot. Beet greens are also edible. It is generally eaten alone or combined with any salad veggies. It can be consumed fried, boiled, roasted or raw. Variety of dishes like beetroot soup, salad, porrial, pickle even halwa or stir fried also made. Betanin obtained from the roots is used in industrial purpose as red colour to improve colour and flavor of tomato paste, sauce, desserts, jams and jellies.

Beetroot is of exceptional nutritional value. The greens are rich in calcium, iron and vitamins A and C. Beet root is an excellent source of folic acid and a very good source of fiber, manganese and potassium.

Beetroot cupcakes are nothing but simple cupcakes with beetroot pulp.  It is really  colourful cupcake because of the colour of the beetroot.  A healthy and easy recipe to follow.  Here is my recipe ….

Multi grain atta- 1 ½ cup

Suji (rava)- ½ cup

Milk- ¼ cup

Curd- ½ cup

Castor sugar- ¾

Oil- ½ cup

Beetroot pulp- ½ cup

Baking powder- 1 tsp

Baking soda- ½ tsp

Salt- ¼ tsp

Vanilla essence- 1 tsp

Chocolate Ganache

Dark chocolate- 200 gms

Unsalted butter- 50gms

Milk- 3 tbsp

Bring a beetroot and clean it properly. Put the whole beetroot in a pressure cooker and cook for 2 whistles (1 in high and 1 in low). Let it cool down properly. Now peel the beetroot and grate in a grater. Now make a smooth paste from the grated beetroot. Beetroot pulp is ready to use.

In a mixing bowl shift atta, , salt, suji, baking powder and baking soda. Shift twice properly and keep aside.

In another mixing bowl add castor sugar and curd and beat properly till it becomes creamy and fluffy. Sugar should be melted by that time. Add oil to the mixture and beat again. Now add beetroot pulp and milk to the mixture and beat properly. Now add vanilla essence and beat again. Electric beater is easy in beating all these stuff properly than in hand.

Now add dry items to it but in batches... Now use cut and folds method to mix the dry and wet items. In that way air in the wet item will be intact.

Preheat the oven for 10 mins. Pour the batter to cup cake papers or in the silicon mould and tap on the kitchen platform.

Set the oven for 25 mins in 180 degree celcius. If not done again set for 5 mins. Insert a needle in the cake if come outclean then its ready. If not, then again keep for some more time. It depends upon the temperature of the oven. Keep on a wire rack for cooling down. 

For chocolate ganache

Chop dark chocolate keep in a mixing bowl. In a sauce pan add milk and butter. Let the butter melt in milk properly. Add this mixture to the chopped chocolate and let it stand for 4 to 5 mins. Now mix the above mixture with wire rack properly. Slowly it will get thicken. Now beat with hands properly and your chocolate ganache is ready to serve.

Bring the cooled cup cakes and decorate with chocolate ganache and cherries.