Ingredients

Steps

• Preheat the oven to 200°C and line a muffin tin with paper cases.
• Sift cocoa powder, flour, baking powder, and sugar into a bowl.
• Blend eggs, beetroot, stout, and oil in a food processor until smooth.
• Stir the beetroot mixture into the dry ingredients until just combined.
• Spoon the batter into cases and bake for 20-25 minutes until springy.
• Beat butter, cream cheese, and vanilla seeds together until smooth.
• Beat in the icing sugar slowly and pipe or spread onto cooled muffins.