• 100 g (3½ oz) self-raising flour
  • 2 teaspoons cocoa powder
  • 50 g (2 oz) golden caster sugar
  • 1 small raw beetroot, coarsely grated
  • 2 tablespoons vegetable oil
  • 1 egg
  • 50 ml (2 fl oz) buttermilk
  • 1 teaspoon vinegar
  • small edible rose petals, to decorate
  • 100 g (3½ oz) cream cheese
  • 50 g (2 oz) unsalted butter, softened
  • 1 teaspoon vanilla bean paste
  • 100 g (3½ oz) icing sugar, sifted

Place 16 mini silicone muffin cases on a baking sheet.

Sift the flour and cocoa powder into a bowl. Stir in the sugar. Put the beetroot, oil and egg in a food processor or blender and blend to make a smooth purée. Briefly blend in the buttermilk and vinegar. Add to the dry ingredients. Using a large metal spoon, stir the ingredients together until combined. Divide among the cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10 minutes, or until risen and just firm. Leave in the cases for 2 minutes, then transfer to a wire rack to cool completely.

Make the frosting by beating together the cream cheese, butter, vanilla bean paste and icing sugar until smooth and creamy. Place in a piping bag with a small star nozzle and pipe swirls on top of each cake. Decorate each with a rose petal.

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