Beet root cup cakes

Squeeze the beet pieces and collect the juice. Into the beet pieces, rub the 2 tbsp of flour. Keep both aside.
Beat butter and sugar until creamy and fluffy.
Continue beating and at the same time, add egg one by one as as well as the milk and vanilla.
Gently fold in the shifted flour, soda and baking powder bit by bit until the batter is smooth.
Now add the beet and continue folding to combine all in.
Line cup cake pan with paper liners.
Spoon batter into paper liners until 1/2 or 3/4 full.
Bake on a preheated oven (10 mins) at 200c (depending on the type of oven used)
Meanwhile make the frosting by beating butter and adding sugar, milk and vanilla gradually to obtain a light and fluffy cream.
Mix in the beet juice. The frosting is now ready.
Once the cakes are done (about 25-30 mins), remove from oven and let it cool down.
Use the frosting to decorate the cup cakes any which way you prefer.