Ekadashi cupcake

 

Ekadashi cupcake- Beetroot Rajgira flour 

Cupcake Ingredients:

1 cup Rajgira flour

1 tsp Baking Soda

1/2 cup Sugar/ jaggery powder (I used jaggery)

3/4 cup milk (warm)

6 tbsp or 1/3 cup olive oil/ ghee ( I used ghee)

1 /2 tsp cardamom powder 

1 tsp lemon juice

1 cup freshly grated beetroot 

2 tbsp coconut powder ( optional)

Instructions

Cupcake Base

Add lemon juice to your warm milk. Stir and let it sit for 5 mins (and that's how simple it is to make your own buttermilk at home). Meanwhile, start sifting your dry ingredient.

Sift all the dry ingredients (Flour, BS, cardamom powder) into a bowl. 

Add all the wet ingredients - milk, ghee, sugar in a separate bowl, mix well. Add beetroot, and mix. Fold dry ingredients in small portions to wet ingredients to make a cake batter.

Put 1 1/2 tbsp batter for each muffin in the muffin pan and bake in a preheated oven at 180°C /350 F for 15 mins. Check with toothpick, if it’s done.

Let the cupcake cool down. It’s best to make it a day or few hours in advance and frost it the next day.

Whipped cream frosting-

1 cup heavy cream 

2tbsp powdered sugar ( don’t use confectioners sugar, as it contains cornstarch)

Few drops of beetroot juice ( squeezed from grated beets)

Take a mixer bowl and add all the above ingredients. Beat it for a minute till stiff peaks are formed. Ready to be used.