Red Velvet Cupcakes With White Chocolate Ganache

Step 1: Preheat oven to 160C (fan forced).

Step 2: Line 12 x 89ml (1/3 cup) muffin tins with paper cases.

Step 3: Put beetroot in a small food processor and process for 2 minutes or until finely chopped and then add milk and process until almost smooth and then add oil, egg yolks and vanilla and process until smooth and well combined.

Step 4: Sift flour, cocoa and baking powder into a medium bowl, returning husks to bowl and add beetroot mixture and stir well.

Step 5: Using electric beaters, whisk eggwhites in a medium bowl until soft peaks form and then add the sugar 1 tablespoon at a time, beating well after each addition and continue beating until sugar is dissolved.

Step 6: Fold half the egg whites mixture into the beetroot mixture and stir until combined and then carefully fold in remaining egg white mixture.

Step 7: Spoon mixture evenly between paper cases and bake for 15 to 18 minutes or until a skewer inserted into the centre of cakes comes out clean.

Step 8: Set aside for 5 minutes before turning out onto a wire rack to cool completely.

Step 9: Meanwhile, to make white chocolate ganache, put chocolate and milk in a small heatproof bowl and place bowl over a small saucepan of just simmering water, ensuring bowl does not touch water and cook, stirring often for 5 minutes or until chocolate is melted and mixture is glossy.

Step 10: Remove from the heat, cover with plastic wrap and refrigerate for 20 to 30 minutes or until mixture has thickened to a spreadable consistency.

Step 11: Spread or pipe ganache onto cupcakes and serve.