These squidgy Chocolate Beetroot Cupcakes make a delicious treat. If you’ve never tried the beetroot and chocolate combination before, you will be blown away by how good they are.
Chocolate Beetroot Cupcakes
120 calories per cake
Makes 24 cupcakes • Ready in 40 minutes
3 large free-range eggs (272 cals)
150g (5oz) 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 (6¼oz) plain (all-purpose) flour, sifted (614 cals)
180g (6¼oz) ground almonds (1102 cals)
2 level tsp baking powder (14 cals)
2 tbsp cocoa powder (unsweetened cocoa) (94 cals)
- Preheat the oven to 190°C/fan 170°C/375°F/Gas mark 5 and line two bun tins (muffin pans) with paper cases.
- In a large mixing bowl, whisk together the eggs and sugar until light and fluffy. This is easiest with an electric mixer but a hand whisk is fine. Stir in the beetroot, buttermilk and vanilla extract, then fold in the flour, ground almonds, baking powder and cocoa.
- Divide the batter between the paper cases and bake in the oven for 20 minutes or until the cakes spring back lightly when pressed with a finger. Remove the cupcakes from the tin and leave to cool on a wire rack.