Pink Beetroot Party Cupcakes

• 1 small cooked beetroot, pureed
• 125 g butter, softened
• ½ cup caster sugar
• 2 eggs
• 1½ cups self-raising flour
• ½ cup Greek yoghurt

Method

1. 1Preheat the oven to 180°C (160°C fan) and line a 12-hole muffin tin.
2. 2Beat the butter and sugar until pale, then beat in the eggs one at a time.
3. 3Fold through the beetroot puree, flour and yoghurt.
4. 4Divide between the cases and bake for 18–20 minutes.
5. 5Cool completely before icing.

Tip: tap a step to tick it off as you go.