Borsch Cupcakes

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• 

  Step 1

  Whisk together the flour, baking powder, sugar and cocoa in a mixing bowl.

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  Step 2

  Blitz together the beetroots, eggs, oil and vanilla in a blender until smooth.

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  Step 3

  Mix the beetroot mixture into the flour and mix in the dark chocolate fudge sauce.

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  Step 4

  Line a cupcake tray with cupcake cases and fill each case with batter.

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  Step 5

  Bake at 180'C for 20 minutes.

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  Step 6

  Leave the cupcakes to cool.

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  Step 7

  To make the icing, whisk together the butter and icing sugar until combined.

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  Step 8

  Melt the white chocolate and mix in the vodka.

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  Step 9

  Whisk the melted chocolate into the icing sugar.

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  Step 10

  Use a fuse tool or bag sealer to fuse a line down the middle of a piping bag.

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  Step 11

  Fill one side of the piping bag with half of the ganache.

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  Step 12

  Add a few drops of red food colouring to the other half of the ganache.

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  Step 13

  Fill the other side of the piping bag with red ganache.

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  Step 14

  Trim the bottom of the bag with a pair of scissors.

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  Step 15

  Pipe a blob of ganache on to the top of each cupcake.

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  Step 16

  Sprinkle with star sprinkles and serve.

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