Boil 1 beetroot, peel and grate and with little water grind in mixer grinder jar to smooth thick liquid mixture. Strain & keep aside.
Mix maida, baking powder, cocoa powder,mix and seive thrice, keep aside.
Keep oven for preheating. Grease cupcakes tray. Place paper cups in each cavity of cupcake tray.
In mixing bowl add melted butter,mix sugar powder, beat the mixture for 1 min. Add beetroot puree and vanilla essence,mix well.
Add maida flour mixture, little by little,mixing with wooden spatula,so no lumps are formed. Add little milk as required to make smooth cake batter.
Fill this prepared cake batter into cupcakes mould tray. Bake at 250C high for 5 mins..then lower to 180C..bake for 20 mins..or till done(baking time may vary..with different oven).Cool at room temperature,use as required.
To assemble RED VELVET WAFFLE CONE (1 SERVING)..Take one waffle cone. Keep little tilted.. In it fill red velvet cupcake crumbs (crumbles with hand) as shown.
Place 2 scoops of Vanilla ice cream..pushing one scoop inside the waffel cone.
Sprinkle/ topped it lavishly with chopped strawberry pieces and few pomegranate-pearls. Drizzle with Chocolate sauce. Similarly prepared more red velvet waffel cones as required. Serve/Relish Scrumptious RED VELVET WAFFLE CONE..as Dessert immediately.
