Serves: 1

Chocolate Cupcakes


Chcolate cupcakes

Chocolate Cupcakes

One way to increase your intake of vegetables is to incorporate it into your baking. Beetroot with help keep the cupcake moist.

  • 3 medium eggs
  • 150 g Granulated Sugar
  • 200 g fresh beetroot (peeled and grated )
  • 1/2 tsp vanilla essence
  • 180 g plain flour (sifted)
  • 180 g ground almonds
  • 2 tsp baking powder
  • 2 tbsp cocoa powder (good-quality )
  • 1/4 tsp salt
  • 284 ml buttermilk

For the chocolate icing

  • 100 g good-quality 70% chocolate (chopped)
  • 2 tsp Quark
  • A little skimmed milk
  1. Preheat the oven to 180°C (160°C fan, Gas Mark 4).
  2. Line two 12-hole muffin trays with paper cases.
  3. In a large mixing bowl, whisk the eggs and sugar for 4 minutes until they are light and fluffy.
  4. Beat in the grated beetroot and vanilla essence.

  5. Add the flour, ground almonds, baking powder, cocoa powder and salt then beat until combined.
  6. Add the buttermilk.
  7. Beat again to ensure everything is well combined.
  8. Divide the mixture into the paper cases and bake for 20 minutes or until the cakes spring back when pressed gently with a finger.
  9. Remove from the cake tin immediately and leave to cool on a wire rack.

For the icing:

  1. Place the chocolate in a small bowl suspended over a pan of simmering water.
  2. Melt the chocolate gently.
  3. Remove from the heat and stir.
  4. Leave to cool.
  5. Add the quark and mix.
  6. Add enough skimmed milk to loosen the consistency to a spreadable icing. S
  7. pread the icing over the cupcakes and serve.