Name: Beetroot chocolate cupcakes
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: ***For the beetroot and chocolate cupcakes; 2 eggs; ⅓ cup firmly packed brown sugar; ½ cup ground almonds; ½ cup self-raising flour; 2 tbsp cocoa powder; 125g cooked beetroot, grated; 40g dark chocolate, finely grated; ⅔ cup buttermilk; ***For the chocolate icing; ½ cup icing sugar; 1 tbsp cocoa powder; 1 tbsp buttermilk, approximately

Beetroot chocolate cupcakes

PREP TIME 25 minutes | COOK TIME 25 minutes | MAKES 12

Vegetarian

INGREDIENTS

For the beetroot and chocolate cupcakes

2 eggs
⅓ cup firmly packed brown sugar
½ cup ground almonds
½ cup self-raising flour
2 tbsp cocoa powder
125g cooked beetroot, grated
40g dark chocolate, finely grated
⅔ cup buttermilk

For the chocolate icing

½ cup icing sugar
1 tbsp cocoa powder
1 tbsp buttermilk, approximately

METHOD

Beetroot and chocolate cupcakes

PREHEAT the oven to 180°C. Line a 12-hole 2-tablespoon flat-based patty pan with paper cases.

WHISK eggs and sugar together in a bowl until combined. Stir in sifted ground almonds, flour and cocoa. Gently stir in beetroot, chocolate and buttermilk.

SPOON mixture evenly into paper cases. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.

Chocolate icing

SIFT icing sugar and cocoa into a bowl. Stir in enough buttermilk to form a spreadable icing.

SPREAD icing over cooled cupcakes. Stand until set.

TIP: You can buy precooked beetroot from most supermarkets, or cook your own.

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