Chocolate & Beetroot Cupcakes

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

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

Beat in the grated beetroot and vanilla extract.   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.

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