Beetroot Brownie Cupcakes Beetroots add a lovely colour as well as its valuable nutrients to these brownie cupcakes. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 19 Sep 2017 in Recipes Course New Update Advertisment Main Ingredients Beetroots, Refined flour (maida) Cuisine Fusion Course Desserts Prep Time 41-50 minutes Cook time 16-20 minutes Serve 4 Taste Sweet Level of Cooking Easy Others Non Veg Ingredients list for Beetroot Brownie Cupcakes 4 medium Beetroots boiled, peeled and grated 50 grams Refined flour (maida) ¼ cup Butter ¼ cup castor sugar ½ cup Dark chocolate melted 1 teaspoon Vanilla essence 2 Eggs 2 tablespoons Cocoa powder as required Walnuts chopped, ¼ cup + Method Preheat oven to 180º C. Place paper cupcake moulds on a baking tray. Cream together butter and castor sugar in a bowl with an electric beater. Add melted dark chocolate and vanilla essence and whisk. Add eggs, one at a time, and whisk well. Sieve together flour and cocoa powder into the bowl and whisk. Add walnuts and beetroot and whisk well. Fill a piping bag with this mixture and pipe it into the paper cupcake moulds. Put some chopped walnuts on top. Place the baking tray in the preheated oven and bake for 15-20 minutes. Remove from oven, cool and demould. Serve. #Beetroots #Butter #Cocoa powder #Dark chocolate #Eggs #Refined flour (maida) #Vanilla essence #Walnuts Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article