Red Velvet Beetroot Cupcakes

Red Velvet Beetroot Cupcakes

Ingredients:
Beetroot Purée:
Beetroots
Frozen raspberries
Apple cider vinegar
Water

Cupcakes:
Flour
Salt
30g dark chocolate (at least 70% cocoa solids)
60g unsalted butter
150g golden caster sugar
2 eggs
1 teaspoon good-quality vanilla extract
60ml buttermilk (or 55ml milk plus the juice of ½ lemon)
1¼ teaspoons natural red food colouring
115g beetroot purée
Cream cheese icing

Directions:
Preheat the oven to 180°C/160°C (fan)/350°F/gas 4. Line a 12-hole muffin tray with muffin cases.
To make the purée, peel the beetroots and dice into cubes. Place in a food processor with the frozen raspberries, apple cider vinegar and water. Process for 5 minutes, scraping down the sides every couple of minutes. Place the purée in a bowl and set aside.
Sift the flour and salt into a bowl and set aside.
Break the chocolate into small pieces and melt, either in the microwave on medium in 10–20 second bursts, stirring well in between, or in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Keep warm and set aside.
Place the butter, sugar, eggs and vanilla into a bowl and beat with an electric hand beater on medium to high speed for 4–5 minutes, until light and fluffy. Pour in the melted chocolate and beat on low speed until well combined.
Pour in the buttermilk and food colouring and beat on low speed until well mixed. Add the flour mixture and the beetroot purée and fold in gently.
Divide the mixture evenly between the muffin cases and bake for 15–18 minutes, or until an inserted skewer comes out clean. Cool in the tray for about 10 minutes, then turn out onto a wire rack to cool completely. Ice with cream cheese icing.