Another great eggless recipe. I have used this recipe for both cupcakes and a cake. This recipe is really forgiving and has a great taste. I used shredded beetroot (squeezed dry) in the batter. It is a fairly easy recipe and very quick.
Yields: 6 muffins
80 gm butter ( room temperature)
80 gm sugar
A pinch of salt
50 gm milk
120 gm all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
80 gm shredded beetroot ( squeezed dry)
- Preheat the oven to 375F/190C.
- Using a whisk, cream the butter, sugar and salt till light and fluffy
- Sieve the flour and add all the dry ingredients and beetroot to it. Now add milk and the creamed butter alternatively. Do not over mix.
- Bake for 10 – 15 minutes or until the toothpick inserted in the center comes out clean.
Tip: You can use this mixture and bake a small 6 inch cake. I have done that and it has come out perfectly. I have used the recipe as a base for an eggless cake and decorated it with cream cheese frosting for a birthday cake.