Cranberry-choc cupcakes with cream cheese icing

Preheat the oven to 190°C.

Beat the eggs and sugar together just long enough to break up the eggs; do not overmix. Stir in the buttermilk, sour cream and honey.

Sift together the flour, cocoa powder, baking soda and baking powder.

Add the flour mixture to the buttermilk mixture together with the almonds and mix until completely incorporated. Stir in the butter, beetroot and cranberries.

If necessary, refrigerate the batter until it is firm enough to scoop, then portion 60g batter into each of the greased muffin cups using an icecream scoop of the appropriate size. Alternatively, you can pipe the batter into the pans right away using a pastry bag with a 16mm plain tip. Bake until the tips of the cupcakes spring back when you press lightly with your finger, about 25 minutes.