Red velvet beetroot cupcakes

12-18 servings Preparation: 20 mins By Food24
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Ingredients (14)

4-6 beetroots — scrubbed
500 ml flour — cake
60 ml cacao
5 ml baking powder
2,5 ml salt
3 eggs
180 ml oil
250 ml sugar
5 ml vanilla — essence
1 cream cheese — tub
60 ml butter
500 ml icing sugar
5 ml vanilla — essence
beetroot chips — beetroot
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Preheat the oven to 180°C.  Line 12-18 hollows of a muffin pan with cupcake paper and grease with non-stick spray. 

1 Boil the beetroot in water until done. Purée the drained beetroot in a food processor and keep aside – you need about 250ml (1c) purée.

 2 Sift together all the dry ingredients in a mixing bowl.

 3 In another bowl, whisk the eggs, oil, sugar and vanilla essence. Add the beetroot purée and beat well.

 4 Make a hollow in the flour mixture and pour in the beetroot mixture. Whisk until just mixed. Fill two thirds of each cupcake paper with the mixture. Bake for 20 minutes.  Remove and let cool on a wire rack.

 5 ICING Cream the cheese and butter together. Sift the icing sugar over and whisk until well mixed. Add the vanilla essence and whisk. 

6 TO FINISH Put a blob of icing on each cupcake and top with a beetroot chip. 

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