Calorie conscious chocolate and beetroot cupcakes - recipe

Ingredients

Recipe , Chocolate , Cupcakes , Beetroot , Low calorie

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1

Preheat the oven to 180°C (fan 160C°, gas mark 4). Line two 12-hole muffin trays with paper cases.
2
In a large mixing bowl, whisk up the eggs and sugar for 4 minutes until light and fluffy.

For this step you'll need:
- 3 Egg(s) (free range) whole
- 150g Half Spoon granulated sugar
3
Beat in the grated beetroot and vanilla extract. Add the flour, ground almonds, baking powder, cocoa powder, salt and beat until combined.

For this step you'll need:
- 200g Beetroot peeled and grated
- ½tsp Vanilla extract
- 180g Plain white flour
- 180g Almonds (ground)
- 2tsp Baking powder
- 2 tbsp Cocoa powder
- ¼tsp Salt
4
Add the buttermilk. Beat again to ensure everything is well combined.

For this step you'll need:
- 284ml Buttermilk
5

Divide the mixture into the paper cases and bake for 20 minutes or until the cakes spring back when pressed gently with a finger. Remove from the cake tin immediately and leave to cool on a wire rack.
6
Place the chocolate in a small bowl suspended over a pan of simmering water. Melt the chocolate gently. Remove form the heat and stir. Leave to cool.

For this step you'll need:
- 100g Plain chocolate (70% cocoa) chopped
7

Add the cream cheese and mix. Add enough milk to loosen the consistency to a spreadable icing. Spread the icing over the cup cakes and serve

⇐ Calorie conscious chocolate cupcakes

Butterfly cakes ⇒