Chocolate & Beetroot Cupcakes
Method
Step 1:
Preheat the oven to 180°C (fan 160C°, gas mark 4). Line two 12-hole muffin trays with paper cases.
Step 2:
In a large mixing bowl, whisk up the eggs and sugar for 4 minutes until light and fluffy.
Step 3:
Beat in the grated beetroot and vanilla extract. Add the flour, ground almonds, baking powder, cocoa powder, salt and beat until combined.
Step 4:
Add the buttermilk. Beat again to ensure everything is well combined.
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.
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.
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
