INGREADIENT

• 375 g beetroot grated peeled raw
• 270 g self-raising flour sifted
• 35 g cocoa sifted
• 1 tsp mixed spice sifted
• 200 g brown sugar
• 3 eggs lightly beaten
• 180 g unsalted butter melted
• 2 tsp vanilla essence
• 500 g cream cheese
• 1 drop liquid food colouring
• 1/4 cup icing sugar

Direction

1. Preheat oven to 180C. Line a muffin pan with paper cupcake cases.
2. In a large bowl, add finely grated beetroot, sifted flour, cocoa, mixed spice, sugar, eggs, melted butter and vanilla essence. Mix all ingredients well.
3. Spoon mixture into cupcake papers, filling each about ¾ full.
4. Bake cupcakes for about 35 minutes or until a fine skewer inserted comes out clean. Leave to cool.
5. To make the icing, mix cream cheese with icing sugar. Add a few drops of food colouring and mix to combine. Spoon icing into a small pipping bag to decorate cupcakes.