100 g caster sugar
1 small beetroot
2 handfuls of raspberries or strawberries
3 tablespoons of good quality cocoa powder
100g self raising powder
100g unsalted butter
4 tablespoons icing sugar
juice of 1 small beetroot to colour
decorate with fresh flowers, raspberries or strawberries
Beat together the butter and sugar. Add eggs cocoa, grated beetroot and berries.
Add flour and mix until combined. Pile into 10 muffin cases, bake in the oven at 175C/ 350 F/ gas 4, for about 20-25 minutes.
Blend icing ingredients together. Swirl onto cooled cakes and decorate as you wish.