A surprisingly light and fragrant cupcake with a chocolate frosting.
Preheat the oven to 180'C.
Grate the beetroot finely.
Whisk together the butter and the sugar. When light and fluffy in texture slowly add the eggs one by one. When all of the eggs are incorporated, slowly sift the self raising flour, baking powder and the cocoa into the butter mixture. Finally, add the grated beetroot.
Fold the mixture very gently with a spatula. Ensure all the flour is mixed in well. Pour the mixture into a piping bag. Pipe the mix into cupcake cases 3/4 full.
Bake in the oven for 12 minutes. Remove from the oven and allow to cool before decorating.
Finely dice the beetroot.
Place the caster sugar into a saucepan and put onto a low heat. Melt the sugar until it is a light golden brown colour. When golden brown, add the diced beetroot and stir.
Remove from the heat and add the milk chocolate to form a glossy chocolate paste. Place the mixture into a bowl, cover with cling film and leave to cool in the fridge for 10 minutes.
When the mixture is cool, scoop out a small section from the top of the cakes and fill it with the beetroot mix.
Sieve the icing sugar.
Beat the butter and the icing sugar together until its a light and fluffy mixture. Add the food colouring.
Place the icing in a piping bag with a star nozzle. Decorate the top of the cupcake starting from the edge and working inwards in a circle.
«Always used beetroot which is not pickled for this recipe.»