Preheat oven to 180 degree C
In a bowl mix oil and beetroot puree until it incorporates. Add sugar and vanilla drops and mix.
In a bowl add flour, cocoa powder, salt, and baking powder and sift.
Add small batch of flour and little milk to the batter. Repeat until all flour and milk incorporated into the batter. (if the puree is more liquify you might need less milk)
In a cupcake baking tray line it up with cup cases and fill the cases 3/4 full.
Bake in oven for 14 to 16 minutes or until cooked as different oven may work differently.
Check with a cake tester or toothpick it should come out clean when poked in the middle.
Let it cool.
Put the icing in a piping bag and decorate. Beetroot red velvet cake is ready to serve.
You can also use fresh cream to decorate.
