BEETROOT & CHOCOLATE CUPCAKES

PREP + COOK TIME 50 MINUTES (+ COOLING & STANDING) SERVES 12

2 eggs

1/3 cup (75g) firmly packed brown sugar

½ cup (50g) ground hazelnuts

½ cup (75g) wholemeal self-raising flour

2 tablespoons cocoa powder

125g cooked beetroot,

grated coarsely

40g dark chocolate, grated finely

2/3 cup (180ml) buttermilk

CHOCOLATE ICING ½ cup (80g) icing sugar 1 tablespoon cocoa powder 1 tablespoon buttermilk,

approximately

1 Preheat oven to 180°C/160°C fan. Line a 12-hole 2-tablespoon (40ml) flat-based patty pan with paper cases.

2 Whisk eggs and sugar in a medium bowl until combined. Stir in sifted ground nuts, flour and cocoa. Gently stir in beetroot, chocolate and buttermilk.

3 Spoon mixture evenly into paper cases. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool. 4 Make chocolate icing. Spread cooled cupcakes with icing. Stand until set.

CHOCOLATE ICING

Sift icing sugar and cocoa into a medium bowl. Stir in enough buttermilk to mix to a smooth, spreadable icing. Per serving: 4.9g total fat (1.3g saturated fat); 590kJ (141 cal); 20.4g carbohydrate; 3.4g protein; 3.4g fibre; 71mg sodium