2 and a 3/4 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
125ml beetroot juice (Woolworths is the most common place i was able to find it)
red gel food colouring (as much as you feel appropriate)
125ml unsalted soft butter
1 and a 1/2 cups sugar
2 eggs
1 teaspoon vanilla essence
1 cup buttermilk
1 teaspoon white vinegar
1 teaspoon baking soda
Ingredients fo frosting :
225g unsalted butter
350g cream cheese
3 and a 3/4 cups castor sugar (super refined, almost powdery sugar)
maple syrup and cinnamon if you wish
PLEASE NOTE all ingredients should be taken out of fridge to reach room temperature.
This is how ya do it :
Preheat your oven to 180 degrees Celsius.
Line muffin pans with muffin cases and grease with Cook 'n Spray things.
Sift cake flour, baking powder and salt in a medium mixing bowl.
In a smaller bowl, mix beetroot juice, gel food colour and cocoa until its pretty and smooth.
In a larger mixing bowl, beat the butter and sugar until fluffy.
Beat in eggs, one at a time.
Then mix in the vanilla and cocoa beetroot things.
Its okay if the texture goes funny at this point.
Slowly add parts of the flour mixture along with the buttermilk.
But do it in parts, like one part flour, then some buttermilk, then some flour, then some buttermilk........etc.
Now, in a little bowl mix the vinegar and baking soda. It's gona be all fizzy so not too a shallow bowl. This part is quite important so don't forget it!
Then mix the vinegar things with the red batter you've got now.
Scoop equal amounts of batter (make it 3/4 full) into the greased muffin cups.
Bake for about 20 minutes, stick a skewer in one of the cookies and if it comes out almost clean, they're done!
Frosting :
Beat the butter until fluffy.
Add the cream cheese and beat until fluffy.
Add the sugar one cup at a time, mixing very well between adding.
Finally, add vanilla and the rest of desired flavouring.
Ice generously.
Tah Dah!
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