Beetroot and California Walnut Cupcakes with Cream Cheese Frosting

Preheat the oven to 180°C.

Place the beetroot, eggs, walnut oil and vanilla essence into a blender and blitz until smooth.

Sift together the flour, baking powder, cocoa powder, salt, soft brown sugar and golden caster sugar into a large bowl.

Whisk the wet ingredients into the dry with an electric hand whisk until fully combined. Stir the chopped California walnuts into the batter.

Line a 12-hole muffin tray with cupcake cases and divide the cake batter between the cases. Bake in the oven for 15-20 minutes or until risen and cooked through, then leave aside to cool.

Place the white caster sugar and liquid glucose into a small pan over a medium heat, swirling the pan from time to time until the sugar liquefies and turns a lovely golden caramel colour.

Carefully dip the California walnut halves into the caramel, removing them individually with a spoon, and placing them on a sheet of baking parchment making sure they are separated. Leave aside to cool down.

To make the frosting, place the butter into a large mixing bowl and whisk with an electric whisk until white and fluffy. Add the icing sugar, cream cheese and milk and whisk until just combined.

Fit a piping bag with a large open nozzle and pipe a circle of icing on the top of each. Top each cupcake with a caramel-coated walnut to serve.