Red Velvet Christmas Cupcakes



  • Beetroot puree ¾ cup
  • Refined flour (maida) 1½ cups
  • Butter 1½ cups + ¾ cup
  • Baking powder 1 teaspoon
  • Castor sugar (caster sugar) 1½ cups
  • Eggs 3
  • Vanilla essence a few drops
  • Icing sugar 2 cups


  1. Preheat the oven to 180°C.
  2. Sift the refined flour and baking powder. Set aside
  3. Cream the butter and sugar together till light and fluffy. Add the eggs, one by one, beating well till the mixture becomes light. Add the vanilla essence and mix well.
  4. Fold in the refined flour, adding it in batches. Add the beetroot puree and mix well.
  5. Line the silicon cup cakes with colourful paper cups and pour the batter into the individual cup cake moulds.
  6. Bake in the preheated oven for 25 minutes. Remove from oven and allow to cool on a wire rack.
  7. Meanwhile combine together butter and icing sugar in a bowl and with the electric beater beat till light and fluffy.
  8. Put the frosting in the piping bag and top the cake with it. Sprinkle the edible sprinklers onto it and serve.


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