Tricolor cupcake

I made this Tricolor cupcakes inspired by my own tricolor momos recipe. In that recipe, I added carrot and spinach puree in order to achieve the saffron and green to make the momos. I did the same thing here also. I added the carrot and spinach puree in the tricolor cupcake and in the frosting too. I added only egg whites to get that white color in the center. Added oil to the cake batter. You can add butter too, but oil will keep the cake moist and tender.
Let’s see the procedure for Tricolor cupcake,

[recipe title=”Tricolor cupcake ” servings=”5-6″ time=”60mins” difficulty=”medium”]

Ingredients:-

Procedure:-

Tricolor cupcake:-

Whisk the egg whites in a large bowl, add the powdered sugar and whisk it again till it reach stiff peaks. Add the oil, whisk it again.
Now add the vanilla extract and add the sifted flour and baking powder, gently fold the batter (don’t over mix the batter)
Now divide the batter in 3 equal portions, in one portion add the cooked carrot puree, mix well and keep it aside.
In another portion of batter add the cooked spinach puree and mix well.
Now pour the batter in the cupcake molds as shown below.
Bake them in the pre-heated oven at 180 °C for 25-30 minutes.

Tricolor frosting:-

Whisk the butter in a large bowl add in the icing sugar and whisk well.
Divide the thick frosting in three portions.
In one portion add cooked carrot puree, mix well and keep it aside.
In another portion add cooked spinach puree, mix well and keep it aside.
In the third portion add splash of milk to adjust the consistency and keep it aside.

Assembling:-

Once the cupcake baked, place the on the wire rack and allow it to come to room temperature.
Frost the cupcake with the prepared tricolor frosting and serve.

[/recipe]

Pictorial:-