Ingredients:
100ml milk
100ml cranberry juice
10g dried elderflowers
25g butter
100g white chocolate
100g plain flour
50g cornflour (or potato starch)
2 tsp baking powder
2 small eggs
1 pinch of salt
30g sugar
60g finely-grated beetroot (raw)
For the Glaze:
juice of 1/2 lemon
1 tsp beetroot juice (grate and wring beetroot)
40g icing sugar
Method:
Combine the milk, cranberry juice and elderflowers in a pan. Bring to a boil then take off the heat and set aside to infuse for 10 minutes. Strain the liquid then return to the pan along with the butter and white chocolate. Heat gently until melted then pour into a large bowl and beat in the flour and cornflour with a wooden spoon.
Add the baking powder, eggs, salt, sugar and grated beetroot then beat to combine. Spoon the resultant mixture into lined or greased and floured muffin moulds, filling no more than 3/4 full. Transfer to an oven pre-heated to 180°C and bake for about 16 minutes, or until cooked through and golden brown (a skewer inserted into the centre of one of the cakes will emerge cleanly).
Beat together the lemon juice, icing sugar and beetroot juice in a bowl and use this to glaze the tops of the cakes as they emerge from the oven. Allow the cupcakes to cool for 10 minutes then take out of the moulds. Serve warm with coffee.
