Beetroot and chocolate cupcakes

3 large free-range eggs (272 cals)

150g (¾ cup) caster (superfine) sugar (591 cals)

200g (7oz) raw beetroot, peeled and finely grated (72 cals)

280ml (1¼ cups) buttermilk (104 cals)

½ tsp vanilla extract (6 cals)

180g (generous 1¼ cups) plain (all-purpose) flour, sifted (614 cals)

180g (2 cups) ground almonds (1102 cals)

2 level tsp baking powder (14 cals)

2 tbsp cocoa powder (unsweetened cocoa) (94 cals)

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