|170 ml||cocoa powder|
|10 ml||baking powder|
|250 ml||castor sugar|
|225 g||beetroot — cooked|
|125 ml||beer — milk stout|
|200 g||butter — softened|
|200 g||cream cheese|
|375 ml||icing sugar|
|2,5 ml||vanilla — essence|
1 Preheat the oven to 180 °C. Place cupcake liners in a muffin pan.
2 Cupcakes Sift the cocoa, flour, baking powder and sugar into a bowl. Set aside.
3 Blitz the eggs, beetroot, milk stout and oil in a food processor until smooth. Mix the beetroot mixture with the flour mixture until well combined.
4 Spoon batter into the cupcake liners. Bake for 20 minutes or until risen and the tops are springy to the touch. Set aside to cool.
5 ICING Whisk the butter and cream cheese in a bowl until smooth. Gradually beat in icing sugar and add the vanilla essence. Pipe or spoon the icing on the cupcakes.