Pink Cupcakes

For the pink tartlets, preheat the oven to 175 degrees. Butter 8 small tartlet cups. Mix the butter with the sugar until fluffy. Gradually mix in the eggs.

Then gently mix in the flour with a spatula to keep the batter fluffy. Divide the dough among the 8 ramekins. Then place in the preheated oven for about 30 minutes and bake until golden brown.

Then let the cakes cool on a cooling rack and remove them from the ramekins.

For the fondant, mix the beet juice well with the powdered sugar to make a smooth mixture. Spread the fondant on the cakes and allow to dry well.

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