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Ingredients
- 3 large eggs
- 3/4 cup sugar
- 1/2 cup raw beets, peeled and finely grated
- 1 cup white flour
- 1/2 cup ground almonds
- 2 teaspoon baking powder
- 1 teaspoon red food coloring
- 2 teaspoon cocoa powder
- 1/3 cup buttermilk
- 1/4 teaspoon salt
Details
Servings 12
Preparation time 15mins
Cooking time 45mins
Preparation
Step 1
1. Preheat the oven to 350 degrees. Line a 12-hole muffin tray with cupcake liners.
2. In a large mixing bowl, add the eggs, sugar and salt, and using a handheld or standing mixer, beat on medium-high for about 5 minutes, until pale and doubled in size.
3. Add the grated beets, flour, ground almonds, cocoa powder and baking powder. Stir to combine.
4. Add the buttermilk and food coloring, and beat again to make sure that all the ingredients are well-incorporated.
5. Spoon batter into the cupcake liners, taking care not to fill more than two-thirds of the way up or it will overflow when cooking.
6. Bake for 30 minutes
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