Cupcakes (Note: this recipe makes 20 large muffin sized cupcakes, approx 33 small cupcakes)
250g good quality 70% chocolate
3 large eggs
250g dark muscovado sugar
80g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
25g cocoa powder
50g ground almonds
200g raw beetroot, finely grated
30ml sunflower oil
Whipped cream (optional)
Preheat the oven to 160C
Break the chocolate into small pieces and place in a metal bowl over a double boiler to melt. If you don't have one, place the chocolate in a bowl over a pan of barely simmering water.
Cream the sugar and eggs until pale and fluffy.
Mix the buttermilk, beetroot, oil and melted chocolate and stir this into the egg mixture.
Add the dry ingredients (flour, cocoa powder, bicarb of soda, ground almonds)
Spoon the batter into cupcake/muffin cases about 3/4 full.
Bake for 35 mins until a skewer inserted in the middle of the cake comes out clean.
Top with whipped cream or frosting of your choice.