Beetroot Cupcakes

60g sunflower spread

1 egg (or equivalent vegan egg replacer which is what I used) 

100g sugar

Whisk the above together

In another bowl mix the following to a thick paste:

10g cocoa powder

20 ml beetroot based red food colouring

1/2 tsp Vanilla extract

Mix the paste into the egg, sugar & spread mixture

Weigh out

150g plain flour

150g of yogurt (soya for a vegan version)

50 ml of milk 

Add half of the flour and yogurt and mix, then repeat

Add and mix in:

1/2 tsp of Bicarbonate of soda

1 1/2 tsp white vinegar

Divide the mixture evenly into 9 muffin cases or 12 fairy cake cases

Bake in a preheated oven (180 C with fan or 200C without fan) for 25 min (more or less depending on your oven

 They taste nice, but didn't turn out as "red" as I expected...perhaps add more food colouring or less cocoa poweder next time, I  guess it is what happens when you use "natural" food colouring.