Ingredients:
For 6 cupcakes
ll0gdefarine
A cull, coffee yeast chemical
70 g sugar cane
3 cooked, chopped
clotted cream
3 of seed oil
grape beef
50 g raw beetroot
50 g raspberries

For garnish
50 g white chocolate coverage
30 g raspberries

Method:
Preheat oven to 200 oc (Th 6-7).

Mix the flour, baking powder and sugar. In another bowl, Mix cream, oil and egg. Add the grated beetroot and raspberries halved. Stir gently dry mix without much work.

Pour the batter two-thirds in 6 muffin topped boxes of paper. Put in the oven for 16-18 minutes (the crust should be brown).

Check the cooking with the tip of a knife (or toothpick) which should come out clean. let cool on wire rack.

Melt white chocolate in a double boiler or microwave waves (twice 30 seconds).

Garnish with cupcakes chocolate and garnish with raspberries. Allow to harden and keep cool.

Notes and Tips:
Ia beet does not taste particular but rather the color and fluffy.

Raspberry Beet Cupcakes Recipe