Fearne Cotton served up guilt-free beetroot cupcakes for all the family on This Morning.

The ingredients are: 60g unsalted butter, 100g coconut palm sugar, 1 egg, 140g spelt flour, ½ tsp bicarbonate of soda, 1 tsp baking powder, 1 tsp vanilla extract, 100g coconut or soy yoghurt and 100g cooked beetroot, coarsely grated.

For the icing: 100g cream cheese, or dairy free alternative, 2 tbsp set honey and desiccated coconut or chocolate shavings, for sprinkling (optional).

The recipe is taken from Fearne’s new book titled: Cook. Eat. Love., available from Amazon now.