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Two cupcakes in blue cases with chocolate icing next to tea cups Tried & Tested

Calorie conscious chocolate and beetroot cupcakes

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3.667 stars based on 3 ratings

These low calorie chocolate & beetroot cupcakes are absolutely gorgeous.  Don’t be put off by the beetroot and chocolate mix, give it a try and see for yourself how good they are.

Key Information

  • Prep:
  • Bake:
  • Serves:24
  • Skill level:easy

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Ingredients

For the cupcakes

  • 3 3 Egg(s) (free range) whole
  • 150g 5⅜ oz Half Spoon granulated sugar Half Spoon granulated sugar
  • 200g 7⅛ oz Beetroot peeled and grated
  • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 180g 6½ oz Plain white flour (we use Allinson) Plain white flour
  • 180g 6½ oz Almonds (ground)
  • 2tsp 2tsp Baking powder
  • 2tbsp 2tbsp Cocoa powder
  • ¼tsp ¼tsp Salt
  • 284ml 9⅝ fl oz Buttermilk

For the icing

  • 100g 3½ oz Plain chocolate (70% cocoa) chopped
  • 2tsp 2tsp Low calorie cream cheese
  • 2tsp 2tsp Milk

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160C°, gas mark 4). Line two 12-hole muffin trays with paper cases.

  2. Classic mode Step 2

    In a large mixing bowl, whisk up the eggs and sugar for 4 minutes until light and fluffy.

    Ingredients for this step

  3. Classic mode Step 3

    Beat in the grated beetroot and vanilla extract.   Add the flour, ground almonds, baking powder, cocoa powder, salt and beat until combined.

    Ingredients for this step

    • 200g 7⅛ oz Beetroot peeled and grated
    • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 180g 6½ oz Plain white flour (we use Allinson) Plain white flour
    • 180g 6½ oz Almonds (ground)
    • 2tsp 2tsp Baking powder
    • 2tbsp 2tbsp Cocoa powder
    • ¼tsp ¼tsp Salt
  4. Classic mode Step 4

    Add the buttermilk. Beat again to ensure everything is well combined.

    Ingredients for this step

    • 284ml 9⅝ fl oz Buttermilk
  5. Classic mode Step 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. Classic mode Step 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.

    Ingredients for this step

    • 100g 3½ oz Plain chocolate (70% cocoa) chopped
  7. Classic mode Step 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