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Low Calorie Chocolate & Beetroot Cup Cakes

Low Calorie Chocolate & Beetroot Cup Cakes

Recipe Submitted By: bakingmad

These Low Calorie Chocolate & Beetroot Cup Cakes are so gorgeous. Don't be put off by the beetroot and chocolate mix, give it a try and see for yourself how good they are.

Preparation Time	20 minutes
Baking Time	20 minutes
Portions	24 cupcakes
Skill Level	Easy
Average Rating

Low Calorie Chocolate & Beetroot Cup Cakes Ingredients

3	Free Range Eggs (Happy Eggs)
150 grams	Half Spoon Granulated Sugar (Silver Spoon)
200 grams	Beetroot, peeled and grated
0.50 tsp	Mexican Pure Vanilla Extract (Nielsen-Massey)
180 grams	Plain White Flour (Allinson Nature Friendly) sifted
180 grams	Almonds ground
2 tsp	Baking Powder
2 tbsp	Cocoa Powder
0.25 tsp	Salt
284 ml	Buttermilk

Additional Ingredients

100 grams	Plain Chocolate, (70% Chocolate) chopped
2 tsp	Quark

This recipe uses

How to make Low Calorie Chocolate & Beetroot Cup Cakes

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Preheat the oven to 180C/160C, gas 4. Line two 12-hole muffin tray with paper cases.
In a large mixing bowl, whisk up the eggs and sugar for 4 minutes until they are light and fluffy.
Beat in the grated beetroot and vanilla essence. Add the flour, ground almonds, baking powder, cocoa powder, salt and beat until combined.
Add the buttermilk. Beat again to ensure everything is well combined.
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.
For the icing: 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. Add the quark and mix. Add enough milk to loosen the consistency to a spreadable icing. Spread the icing over the cup cakes and serve.