Thursday, 13 August 2015

Vegan Beetroot Whole Wheat Cupcakes

Vegan Beetroot Whole Wheat Cupcakes
Ingredients
2 1/2 cup Whole Wheat flour
1 tbsp Cocoa powder
1cup Powder Sugar
1/2 cup Oilve Oil
1 tsp Baking powder
1 tsp Soda bicarbonate
300 Ml Coconut milk
2 tsp Vanilla essence
1 Beetroot pureè
Method
Mix and seive the flour, baking powder, soda bicarbonate and Cocoa powder together. Take a mixing bowl. Add oil and sugar. Beat it well till the oil and sugar blends well. Add the vanilla essence and beetroot puree, beat it well. Add 1/2 the flour and 100 ml coconut milk, beat it well.  Add the remaining portion of the flour and add the remaining coconut milk little at a time. Beat it till thick batter consistency is achieved. Preheat the oven to 180 degrees celcius. Take a 12 cavities cup cake mould. Add the cupcake liners. Pour the batter in the cupcake liners filling only 1/2 the level of the cupcake liners. Bake at 180 degrees celcius for 25 minutes. Cool the cupcakes and frost with vanilla  buttercream.