Beetroot and White Chocolate Cupcakes

Time Preparing: 20 mins
Time Cooking: 50 mins
Makes: 12-18
Difficulty: 3/5
Season: Summer, Autumn & Winter

– 350g Beetroot
– 150ml Sunflower Oil
– 150g Self Raising Flour
– 250g Golden Caster Sugar
– 4 Eggs
– 200g White Chocolate
– 40g Cocoa Powder
– 3tsp Vanilla Essence
– 1/2tsp Salt
– 1tsp Baking Powder
– 150g Butter
– 300g Icing Sugar
– 1tbsp Milk

1. Preheat oven to 180 degrees
2. Wrap beetroot in kitchen foil, then cook for 35 minutes. Once cooked, peel skin off beetroot
3. Blend the beetroot, 2tsp vanilla essence and sunflower oil until smooth
4. Sift flour, cocoa powder, baking powder and salt into and bowl. In a seperate bowl, whisk caster sugar and eggs together
5. Whisk the beetroot mix into the sugar and eggs until smooth, then fold into the flour mix
6. Break white chocolate into small chunks and add them to the mix
7. Carefully spoon into cupcake holders, then cook in the middle of the oven for 15 minutes
8. To make the icing, mix together the remaining ingredients, and spoon over cupcakes once they’re cool