Preheat oven to 180 degrees/350 F.
Make the coffee and put it into the freezer to cool it down. Probably needs about 10 to 15 mins to cool.
Puree the tinned beetroot with a stick blender.
Cake Batter: In a large bowl, add the flour, baking powder, cocoa powder and beetroot. Stir to mix together.
In another large bowl, add the milk, yoghurt, cooled coffee, eggs, granulated stevia, vanilla bean paste, balsamic vinegar, and oil. Stir to combine.
Add the wet ingredients to the dry ingredients and mix together well until everything is all mixed in.
Add the red food colouring if you want a slightly richer colour. Stir in thoroughly until you have a bright pinky red batter.
You’ll need muffin trays that can hold upto 22 cakes. In each muffin hole, place a foil liner, or if you’re using silicone muffin trays you may want to skip the liners. I just find using he liners makes it easier as there is no possibility of anything sticking.
Once you have the muffin trays ready, use a dessert spoon to spoon the batter evenly, about ¾ of the way up each one. The cakes will rise a centimetre or two, but won’t get a dome on top.
Bake in the oven for 18 minutes in a fan forced oven at 180 degrees C or 350 F.
Once cooked, let them cool to room temperature before putting the frosting on. Or if you have put them directly into silicone muffin cases, let them cool before attempting to take them out, and then let them sit covered with a tea towel on a wire rack to come to room temperature
Frosting: Mix all the frosting ingredients in a food processor/blender or mix using an electric hand beater. TIP: I like to put the frosting into the fridge to 15 minutes to firm up before putting on, but this isn’t essential, just makes it a bit easier.
Apply the frosting with a teaspoon to each cake one at a time, smoothing over as you go.
Store the cupcakes in an airtight container in the fridge for upto 3 days. They are suitable to be frozen for upto 4 weeks. If freezing, let them come to room temperature before eating.