Ragi Beetroot Cupcake

In a bowl whisk 2 tbsp cocoa powder, 1/2 tsp vanilla extract, 1/4 cup jaggery powder and 2 tbsp butter until smooth.

Fill it in a pipping bag and refrigerate

In a bowl, whisk 3 tbsp Nestlé Milkmaid, 3 tsp butter, 1/2 tsp vanilla extract together until smooth

Add 3/4 cup ragi flour, 1/2 tsp baking soda and 3/4 tsp baking powder together.

Fold in 1/4 cup grated beetroot

Give it a Nestle Twist by adding chopped almonds

Pour the batter into moulds till 3/4th full and bake at 150 degree for 20 minutes or till done.

Once baked, remove the cupcakes from the oven and let it cool

Transfer them to a wire rack to cool completely.

Pipe the frosting over each cupcake

Enjoy your nutritious Ragi Beetroot Cupcakes!