Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, beet root cup cakes (egg less). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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Beet root cup cakes (egg less) is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Beet root cup cakes (egg less) is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook beet root cup cakes (egg less) using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Beet root cup cakes (egg less):
- Prepare 1 cup beet root atta
- Take Pinch salt
- Prepare 1 tsp baking powder
- Prepare 1/2 tsp baking soda
- Prepare 1 cup warm milk
- Make ready 1 tsp vinegar
- Prepare 1 and 1/2 tspn vanilla essence
- Prepare 3/4 cup sugar
- Get 1/2 cup oil or mrlted butter
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Steps to make Beet root cup cakes (egg less):
- In a bowl take warm milk, sugar and oil together. Mix well until the sugar dissolve. Then add 1 tsp of vinegar and keep it aside for 10 mins.
- Meanwhile in a mixing bowl take the beet root atta, little salt, baking powder, baking soda. Sieve this mixture to avoid any lump. Now add this mixture into the milk little at a time and mix well. Make a smooth lump free mixture.
- In a kadai or cooker add salt and a stand. Cover the kadai and preheat for 10 mins.
- Take the cup cake moulds or small bowl, lined with paper cases. Then fill the cases till 3/4th. Don't overfill. Tap a little.
- Now place the moulds in the preheated cooker. Cook for 15 mins on and it will be ready.
- Finally the beet root cups are ready.
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