Use creamcheese icing

75g/2žoz cocoa powder

175g/6oz plain flour

2 tsp baking powder

225g/8oz caster sugar

3 free-range eggs

225g/8oz cooked beetroot (no added vinegar)

100ml/3˝fl oz Irish stout

100ml/3˝fl oz corn oil

75 g/2žoz cocoa powder 175 g/6oz plain flour 2 tsp baking powder 225 g/8oz caster sugar 3 free-range eggs 225 g/8oz cooked beetroot (no added vinegar) 100 ml/3˝fl oz Irish stout 100 ml/3˝fl oz corn oil

1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin tin with paper cases.

2. Sift the cocoa powder, flour, baking powder and sugar into a bowl.

3. Blend the eggs, beetroot, stout and oil in a food processor until smooth.

4. Stir the beetroot into the flour mixture until just combined (do not overmix).

5. Spoon the mixture into the muffin cases and cook in the oven for 20-25 minutes, or until the cupcakes have risen and the tops are springy to the touch. Remove from the oven and set aside to cool.

6. For the cream cheese icing, beat the butter, cream cheese and vanilla together in a bowl until smooth; then slowly beat in the icing sugar.

7. Spread the icing onto the muffins with a knife or spoon the icing into a piping bag fitted with a 1cm/˝in star nozzle and pipe the icing onto the muffins.