Savoury Red Velvet Cupcakes

Methods

• Preheat oven at 180º C.
• Take butter in a mixing bowl and cream it with an electric beater 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 in well to make a smooth batter.
• Fill a piping bag with the batter.
• Place individual silicon moulds on a baking tray and line them with fancy paper liners. Pipe the batter into the moulds, filling them upto ¾. Tap lightly.
• Keep the tray in the preheated oven and bake for 20 minutes. Remove from the oven and cool down to room temperature.
• To make icing, take feta cheese in a bowl. Add cream and whisk till well combined and smooth.
• Fill this mixture into another piping bag fitted with a star nozzle.
• Demould muffins with the paper liners and keep them on a serving platter. Pipe icing rosettes on top and serve.