Beat the butter until it is light and fluffy.
Add half of the icing sugar and mix well, the mixture will feel a little stiff but this is to be expected.
Mix the milk and beetroot juice and add this to the buttercream and mix in well until the buttercream is smooth.
Add the chocolate extract and mix.
If you don’t have chocolate extract vanilla extract will be fine, this will give the cupcakes a vanilla frosting which is also lovely.
Add the remaining icing sugar and mix really well until the buttercream is really smooth.
Fill your piping bag and swirl on top of the cupcakes. Or spoon it on, whatever you are happy doing, it will still taste fab.
I also added a few chocolate sprinkles as I had some on hand and hey more chocolate is never a bad thing.
These cupcakes will keep in the fridge for up to 5 days, yeah right 5 days they lasted 2 in my house!
They also make a good afternoon pick-me-up.