10oz(300g) cooked beetrootvacuum packed without vinegar is easiest
½cup(125g)butterat room temp
½cup(100g) sugar
3eggs
1teaspoonvanilla extract
2cups(200g) all-purpose (plain) flour
⅔cup(75g) unsweetened cocoa powder
2teaspoonbaking powder
¼teaspoonsalt
For the cardamom icing
⅓cup(80g) butter
1cup(130g) powdered icing sugar
1tablespoonmilk
2tablespooncocoa powder
5cardamom podsseeds ground in a pestle and mortar
Instructions
For the cupcakes
Preheat the oven to 170C/340F. Line muffin cups.
Puree the drained beetroot in a food processor or with a hand held stick blender until smooth.
In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the eggs, one at a time. Add the beetroot and vanilla and mix well.
In another bowl, sift together the flour, cocoa, baking powder and salt.
Add the dry ingredients to the beetroot mixture, in thirds, and mix well.
Pour the batter into the prepared muffin tin and bake for approximately 25 minutes or until an inserted skewer comes out clean.
For the icing
Beat together the butter and icing sugar until fluffy. Add in the milk, cocoa powder and ground cardamom seeds. Blend well.