INGREDIENTS
1 1/2 cup Whole wheat or All-purpose flour
1 1/2 cup sugar
1/2 cup cocoa powder
1 cup milk
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup butter
2 large or 3 small eggs
butterfly shaped muffin moulds
FOR ICING:
1/2 cup white chocolate
2 tsp cream
1-2 tbsp beetroot puree
METHOD
Sieve flour, baking soda, baking powder and cocoa powder. Keep aside.
In other bowl, mix well sugar, egg and butter till sugar dissolves.
Add this egg-sugar mixture in flour.
Now add warm milk and make dropping consistency batter.
Pre-heat oven at 180?C. Pour in muffin moulds.
Bake it for 20-25 minutes or till its baked from center. Check by piercing knife or fork.
Let cake come down to room temperature.
Let's prepare icing.
Make beetroot puree by boiling beetroot and grind without water (or less water).
Melt white chocolate in microwave or double boiler with cream in it.
Now add 1-2 tsp of beetroot puree depending how bright colour you want.
Take piping bag and design the edges of the butterfly. Sprinkle some colourful sprinklers and serve.
NOTES:
Immediately transfer melted chocolate in piping bag. If it becomes cold re-heat in micro.
If white chocolate is not available use icing sugar and 1-2 tbsp of milk. Mix well. Add beetroot puree.
Pictorial:
1. Sieve 1 1/2 cup flour, 1/2 cup cocoa powder and 1/2 tsp baking powder and 1/2 tsp baking soda.
2. In other bowl, add 2 large or 3 small eggs, 1 1/2 cup sugar, 3/4 cup butter. Beat well till sugar dissolves.
3. Add in flour mixture and mix well.
4. Add 1 cup warm milk.
5. Batter is ready to go in moulds.
6. I used these moulds. Pour the batter and bake at 180 degress for 20-25 minutes.
7. Mix white chocolate and cream.
8. Mix well till it becomes smooth and creamy.
9. Take beetroot puree.
10. Add beetroot puree. Into the nozzle and design.
11. My daughter and niece favourite.
12. I love these too.
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