Red Velvet Cupcakes

Ingredients

• 2 tsps fresh beetroot juice 
• 1¼ cups refined flour 
• 1 cup butter 
• 1 cup yogurt 
• ½ tsp baking soda 
• 1 tsp baking powder 
• A pinch salt 

Icing 

• 1 cup feta cheese 
• 1 cup fresh cream

Preparation method

• Preheat oven at 180ºC.
• Cream butter with an electric blender till light. Add yogurt and beat again. Add beetroot juice and beat well.
• Sift together flour, baking soda, baking powder and salt into the butter mixture. Fold well into a smooth batter.
• Fill a piping bag with the batter.
• Place individual silicon moulds on a baking tray and line them with fancy underliners. Pipe out the batter in the moulds filling 3/4th. Tap lightly.
• Put the tray in the preheated oven and bake for 20 minutes. Remove from heat and cool.
• To make icing, take feta cheese in a bowl. Add cream and whisk till well combined and smooth.
• Fill another piping bag fitted with a star nozzle with the icing.
• Demould muffins with the underliners. Pipe out icing on top and serve.