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Chocolate and Beetroot Cupcakes
For a gorgeous pink buttercream we've used beetroot puree resulting in star-baker worthy cupcakes!
Preheat oven to 180°C.
Beat the butter and caster sugar until light and fluffy.
Beat the eggs into the butter mix, adding a little at a time and making sure egg is fully mixed in before adding more.
Sieve flour, cocoa and baking powder. Fold into mixture.
Beat in melted chocolate.
Divide cake batter between 12 cup cake cases.
Bake for 12 minutes. Set aside to cool.
To make the butter cream, strain the beetroot and blend in a food processor until you have a smooth puree.
Soften the butter by beating until light and fluffy.
Add the puree and icing sugar and beat until fully mixed.
Place the butter cream into a piping bag and pipe onto cooled cakes.
To finish grate over the remaining chocolate and sprinkle with the pistachios.
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