Savoury Red Velvet Cupcakes


Recipe by Chef Amrita Raichand


2 tsps fresh beetroot juice

1¼ cups refined flour

1 cup butter

1 cup yogurt

½ tsp baking soda

1 tsp baking powder

A pinch salt


1 cup feta cheese

1 cup fresh cream


 Preheat oven at 180ºC.

 Cream butter with an electric blender till light. Add yogurt and beat again. Add beetroot juice and beat well.

 Sift together flour, baking soda, baking powder and salt into the butter mixture. Fold well into a smooth batter.

 Fill a piping bag with the batter.

 Place individual silicon moulds on a baking tray and line them with fancy underliners. Pipe out the batter in the moulds filling 3/4th. Tap lightly.

 Put the tray in the preheated oven and bake for 20 minutes. Remove from heat and cool.

 To make icing, take feta cheese in a bowl. Add cream and whisk till well combined and smooth.

 Fill another piping bag fitted with a star nozzle with the icing.  Demould muffins with the underliners. Pipe out icing on top and serve.


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