Moist chocolatey cupcakes made with freshly grated beetroot takes these tasty treats up a notch.
Preheat oven to 180C
Line two muffin trays with cupcake papers.
In a bowl using a hand whisk, beat together eggs, oil and vanilla.
Add coffee mixture and stir carefully until well combined.
In a separate bowl, sift together flour, bicarb soda, baking powder and sugar. Hand whisk until well combined.
Add cocoa powder and whisk dry mixture well.
Add grated beetroot and stir carefully with a spatula until well combined.
Carefully pour wet mixture into dry mix and stir gently until well combined.
* If the mixture is too thick, slowly add the extra milk a little at a time. Mixture should be smooth but not runny.
Using an ice cream scoop, carefully place equal amounts into cupcake liners until each is 2/3 full.
Bake in a moderate oven for 18 - 20 minutes or until a skewer comes out clean. Leave on a wire rack to cool. When completely cool, drizzle with beet glaze.
Sift icing sugar into a clean bowl. Add lemon juice. Stir with a spatula to combine.
Slowly add reserved beetroot juice into icing mixture, a little at a time until the mixture forms a thin paste that coats the back of a spoon. You may need to add extra icing sugar or juice to get the desired colour or a thicker consistency. Decorate with edible flowers if you wish.