Assorted Spinach Beetroot Cupcakes


Today we have Chef Shipra Khanna presenting her favourite dessert recipe for exclusively for’s Exec Lifestyle. Chef Khanna is the winner of masterchef India season 2 in 2012 and has been taken on board by Tourism Australia and Cox & Kings as their culinary patron.

Recipe for Assorted Spinach Beetroot Cupcakes


  • For the Cupcakes:
  • All-purpose flour- 175 grams
  • Baking powder- 1 ? tsp
  • Unsalted butter- 155 grams
  • Caster Sugar- 150 grams
  • Eggs- 3
  • Vanilla essence- few drops
  • Milk- ? cup

For the Icing:

  • Whipping Cream- 150 grams
  • Flavours- Spinach puree, Beetroot puree, Vanilla essence.
  • Garnish- mint leaves, Jelly and sprinklers respectively.



  • In a bowl, Sieve flour and baking powder. Keep aside.
  • In another bowl, Whisk eggs butter and sugar till light and fluffy.
  • Mix the flour in the above mixture alternatively with milk.
  • Add Vanilla essence.
  • Fill the batter evenly into the silicon Cupcake moulds. 
  • In a pre-heated oven (180 degrees), Place the cupcakes and Bake until the top is golden brown (10-15 minutes) or when the toothpick comes out clean once pierced.
  • Once done, take out the cupcakes on a wire tray and let it cool.


  • Whisk the cream till peaks are formed.
  • Divide this into three equal portions.
  • To one add Spinach, to the other add Beetroot and to the third add vanilla essence.
  • Put them into icing cones and ice cupcakes with different flavours.
  • Garnish and serve.



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