For Topping:

Cream Cheese 1 Cup
Fresh Cream 2 Tbsp
Butter 1/2 Cup
Icing Sugar 1/2 Cup

For Cake:

Beetroot Puree 3/4 Cup
Refined Flour 1 1/2 Cup
Baking Powder 1 1/2 Tbsp
Coco Powder 4 Tbsp
Salt 1/4 Tsp
Oil 1/2 Cup
Granulated Sugar 1 Cup
Vinegar 1 Tbsp
Milk 1/2 Cup
Sugar Spinklers For Decoration
Edible Sugar Balls For Decoration
Icing Sugar For Dusting

Prep Time : 15 minutes
Cook time : 25 minutes
Serves : 6


  • Preheat oven at 180°C.
  • Line a silicon cupcake mould tray with cupcake liners.
  • Combine flour, baking powder, salt and cocoa powder into a bowl and mix well.
  • Take beetroot puree in another bowl.
  • Add oil and sugar and mix well.
  • Blend the mixture till well mixed.
  • Transfer into another bowl.
  • Add vinegar and milk to beetroot mixture and whisk well, set aside for 5 minutes.
  • Sieve the flour mixture into beetroot mixture and fold lightly till well blended into a batter.
  • Spoon the batter into the cupcake liners filling 3/4th.
  • Put the mould in the preheated oven and bake for 14-16 minutes.
  • To make topping, combine cream, butter and icing sugar in a bowl and whisk well.
  • Add cream cheese and whisk well.
  • Remove the mould from oven and cool to room temperature.
  • Remove cupcakes from the mould, pipe out the topping on each, decorate with sugar sprinklers and sugar balls.
  • Dust with icing sugar and serve immediately.