These eggless beetroot cashew cupcakes are for a special occasion today. I complete two years of my blogging journey and what an amazing journey it has been which I can celebrate with joy and happiness. The first year was all about crazy blogging marathon where I successfully completed 365 recipes by posting one recipe a day. Second year was all about awards and acclaims. I appeared in Tv shows, received a prestigious award from India Books of records, started taking projects as food consultant and social media consultant. I have started experimenting with food styling, photography and thoroughly enjoying it.
Everyone rates their success differently and I will rate my success with the love and support I received from family and friends. I got connected to many foodie friends and bloggers. Some of them are my closest friends today. I still feel my journey has just begun and I have miles to go. I have no idea what is in store for me in the coming year, but I’m hoping it to be successful.
You all know that I have a big sweet tooth. So, sharing some cupcakes to celebrate my second blog anniversary. I wanted to do something extravagant for the anniversary but last few weeks have been crazy and I have not been keeping well. So, I decided to make these healthy cupcakes filled with goodness of beetroot and cashew. I have just made few changes to the carrot cake recipe I have already shared in my blog. My family loved it and hope you all try and share the feedback with me.
- Whole Wheat flour – 3/4 cup
- All purpose flour/Maida – 1/4 cup
- Grated beetroot – 1/2 cup
- Yoghurt/dahi – 3/4 cups
- Olive oil – 1/4 cup
- Milk – 3 tbsp
- Granulated Sugar – 3/4 cup
- Vanilla essence – 1/2 tsp
- Baking powder – 1/2 tsp
- Baking Soda – 1/2 tsp
- Salt -1/4 tsp
- Broken Cashew nuts – 2 tbsp
- Preheat oven at 180 °C
- Sift all wheat flour, all purpose flour, baking soda, baking powder all together twice and keep it aside.
- Add oil, yogurt, milk and sugar in a bowl and mix it well.
- Now add flour mix, vanilla essence, grated beetroot and mix it well to form a smooth creamy batter.
- Grease a cupcake pan with oil or line it with cupcake liners.
- Fill each cup and sprinkle the broken cashews in each cup.
- Bake at same temperature for 20 minutes. Check after 20 minutes by inserting a toothpick at the center of the cake. If it comes out clean, then your cake is done or else continue baking for 5 more minutes and keep a watch on it.
- Let it cool down completely before you eat them and enjoy!!
Yum
Lovely and healthy treats Priya. Once I’ve fully functional kitchen, ill be trying them for sure 🙂
Thank you Saumya 🙂
Congratulations on your second anniversary of blogging! Your blog is beautiful. All your hard work is showing in your lovely pictures and layout.
This recipe looks delicious! I never woud have thought to use beets in cupcakes. They are elegant, pretty and look so tasty. How creative!
Thank you Diane 🙂
Dear Priya,
Hearty congrats on achieving your new milestone. Wish you many more years of blogging and keep growing dear.
An apt preparation to cherish the day.
Thank you Pari 🙂
Happy 2nd blog birthday priya! Wishing you get more n more happiness through your blog! Good going! And get well soon dear!
Thank you Shannu <3
Congrats Priya. let the passion keep growing with many more posts to come 🙂
Thanks Vibha 🙂
happy anniversary and yummy looking beetroot cashew cupcakes.
Thank you Mayuri 🙂
A big congrats on your milestone my friend! Your success comes from creativy, hard work and dedication! You truly deserve all the best
And the eggless beetroot cake looks so so good!
Thank you 🙂
Thank you Hadia. You are too sweet 🙂
Congrats dear. Lovely cupcakes
Thank you 🙂
We are making food day on up coming Sunday And i need to represent such Amazing Dish, I found best recipy.
Thank You
Hii..
Made it double the quantity but in a cake pan not cupcakes.
Turned out so well and no one could make out the beetroot in it…Tasted amazing and not much hassle in preparing too.
Thanks for sharing the recipe.
Thank you so much for the feedback ????