Assorted Spinach Beetroot Cupcakes

Today we have Chef Shipra Khanna presenting her favourite dessert recipe for exclusively for Indiantelevision.com?s Exec Lifestyle. Chef Khanna is the winner of masterchef India season 2 in 2012 and has been taken on board by Tourism Australia and Cox & Kings as their culinary patron.

Recipe for Assorted Spinach Beetroot Cupcakes

INGREDIENTS:

• For the Cupcakes:
• All-purpose flour- 175 grams
• Baking powder- 1 ? tsp
• Unsalted butter- 155 grams
• Caster Sugar- 150 grams
• Eggs- 3
• Vanilla essence- few drops
• Milk- ? cup

For the Icing:

• Whipping Cream- 150 grams
• Flavours- Spinach puree, Beetroot puree, Vanilla essence.
• Garnish- mint leaves, Jelly and sprinklers respectively.

METHOD:

• In a bowl, Sieve flour and baking powder. Keep aside.
• In another bowl, Whisk eggs butter and sugar till light and fluffy.
• Mix the flour in the above mixture alternatively with milk.
• Add Vanilla essence.
• Fill the batter evenly into the silicon Cupcake moulds. 
• In a pre-heated oven (180 degrees), Place the cupcakes and Bake until the top is golden brown (10-15 minutes) or when the toothpick comes out clean once pierced.
• Once done, take out the cupcakes on a wire tray and let it cool.

Icing:

• Whisk the cream till peaks are formed.
• Divide this into three equal portions.
• To one add Spinach, to the other add Beetroot and to the third add vanilla essence.
• Put them into icing cones and ice cupcakes with different flavours.
• Garnish and serve.