In the bowl of the electric mixer, fitted with a paddle attachment, blend toogether the eggyolks, brown sugar and sunflower oil on a medium speed until well combined.
Add beetroot purée and lemon juice and blend again.
Keep your mixer on medium speed and slowly add the flour mixture to the yolk mixture.
In a separate bowl (using a clean whisk attachment or a handmixer) whip eggwhites and a pinch of salt until stiff.
Using a rubber spatula, gently fold the eggwhites into the batter until well combined.
Divide the batter among 20 paper lined muffin cups, filling about 3/4 full.
Bake in the preheated oven for about 20 - 25 minutes, until the toothpick comes out clean.
To make the frosting, take crwam cheese, soft butter and vanilla and beat until the mixuture becomes fluffy and has a much lighter color.
Gradually add icing sugar and honey and mix until well combined.
If the frosting looks too runny, rerigirate it until it has the right consistency.
When the cupcakes have cooled completely, spread the frosting over them and sift over some cocoa powder.
To make homemade beetroot purée you can either purée cooked or roasted beetroot. For roasting, I'm wrapping the whole beetroot in foil and remove the skin afterward.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu