Beetroot and Chocolate cupcakes

I baked these cup cup cakes for my nieces birthday. 

Ingredients:

• 75g cocoa 
• 175g plain flour
• 2 tsp baking powder
• 225g caster sugar
• 3 free range eggs
• 100ml stout 
• 225g grated beetroot 
• 100ml olive oil
• 
  
• 1.     Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin tin with paper cases.
  2.     Sift the cocoa powder, flour, baking powder and sugar into a bowl.
  3.     Blend the eggs, beetroot, stout and oil in a food processor until smooth.
  4.     Stir the beetroot into the flour mixture until just combined (do not overmix).
  5.     Spoon the mixture into the muffin cases and cook in the oven for 20-25 minutes, or until the cupcakes have risen and the tops are springy to the touch. Remove from the oven and set aside to cool.
        
  7.     100g cream cheese
  8.     100g unsalted butter
  9.     the seeds of a vanilla pod
• 450g icing sugar