Red Velvet Brownie Cupcakes
300g Beetroot (cooked, unpickled, vacuum packed are great)
250g Dark chocolate 75 – 82% broken into pieces
50g Low fat spread
75g Flour self raising
50g Cocoa powder
Preheat the oven 180 degrees and place 24 cupcake cases in 2 x 12 bun baking trays.
Place the cooked beetroot in a blender and blitz until it’s a smooth puree, set aside until needed.
Place the chocolate in a heatproof bowl and set over a saucepan of hot water and melt then set aside to cool slightly.
Cream the low-fat spread and xylitol until light and fluffy, add in the beetroot and mix through, then add the melted chocolate.
Next sieve in the dry ingredients adding the beaten eggs when needed to loosen the mixture.
When mixture is fully combined place an equal spoon into each cupcake case and place in the oven for 25 -30 until baked.
Remove from the oven and place on a wire rack to cool totally.
Optional: Sprinkle some icing sugar over finished cooled muffins.