Red Velvet Beetroot Cupcakes

Cupcakes

Line and grease a 12 hole muffin pan. Preheat oven to 180 degree C or 355 degree F

Sift self raising flour, sugar or sweetener, baking soda, salt and cocoa powder into a large bowl. Set aside, this is your dry ingredients.

Blend beetroot with yogurt using an immersion blender or a blender.

Strain so you don't get chunks of beetroot.

Add oil into the beetroot/yogurt mixture, this is your wet ingredients.

Add the wet ingredients to the dry ingredients, using a wooden spoon or a spatula, mix until just combined with no dry flour visible

Add milk/water 2 tbsp at a time until the batter has a thick but pourable (albeit slowly) consistency, be careful not to add too much water

Fill each muffin hole up to 2/3 of the way and bake for 20-25 minutes until inserted skewer comes out clean. Cool completely before frosting.

White Chocolate Cream Cheese Frosting.

Combine flour, milk, sugar or sweetener and salt in a sauce pan and mix thoroughly

Over low to medium heat, keep stirring the mixture until it has thicken to pudding like consistency. Cool completely before use. Place a cling wrap on the top to prevent the forming of skin.

If using olive oil spread, you can use it straight from the fridge, start whipping it while scooping the flour pudding into the bowl 1 tbsp at a time, keep whipping until the mixture has thoroughly incorporated and is lighter in colour. If using butter, it needs to be at room temperature before you start whipping.

Add cream cheese into the mixture, if using olive oil spread, you don't have to wait until the cream cheese is at room temperature, just slightly softened. If using butter, you do.

Melt the white chocolate chips and add it to the mixture as well, keep whipping until thoroughly incorporated.

Chill the frosting in the fridge for half an hour or so before frosting the cupcakes.

This frosting is really soft, so I'd recommend frosting just before you serve.