Beetroot and Chocolate Cupcakes

Makes 16
 

Mix together the beetroot purée, sugar, eggs,vanilla and oil (quite a runny mixture).
Sift the flour, baking powder and cocoa and add to the beetroot mixture.
Spoon the mixture into paper-lined muffin pans and bake at 180ºC for 20-30 minutes until askewer inserted into the cakes comes out clean.
Allow to cool then top with icing.

ICING:
Mix the icing sugar with enough water to make a stiff icing.
Add the vanilla and a few drops of colouring if desired.