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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 64.0
  • Total Fat: 0.8 g
  • Cholesterol: 0.1 mg
  • Sodium: 121.2 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.2 g

View full nutritional breakdown of Red Velvet Cupcake calories by ingredient
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Red Velvet Cupcake

Submitted by: MACHELLE74
Red Velvet Cupcake

Introduction

Calorie cut from the original Calorie cut from the original
Number of Servings: 24

Ingredients

    1 cup eggwhite
    3/4 c sugar
    1 cup red beets, no salt, pureed
    1 cup Whole Wheat Pastry Flour
    1/2 cup ground almonds
    2 teaspoon baking powder
    2 teaspoon cocoa powder
    1/3 cup buttermilk
    1/4 teaspoon salt

Directions

1. Preheat the oven to 350 F. Fill 24 muffin
cups with cupcake liners.

2. Combine the egg whites and sugar in a bowl,
then beat at medium speed with a hand mixer
for 2 minutes. Add pureed beets and buttermilk stir to combine.

3. In a separate bowl, combine the baking powder,
whole wheat flour, ground almonds, salt, and cocoa powder. Add to wet ingredients and mix to combine.

4. Divide the batter among the muffin cups, and
bake until a toothpick inserted in the middle of
a cupcake comes out clean, 18 to 20 minutes.

5. Allow to cool in the pans for 10 minutes, then
remove and cool completely on a wire rack.








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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    Followed the recipe to a T. Absolutely delicious. used mini cup cakes instead of regular so Will fit in lunch box better. - 6/16/13

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  • 2 of 2 people found this review helpful
    Cooking note: You will get a redder color if you do not use Dutch processed cocoa powder. The alkalized cocoa powder retards the reddening which naturally occurs in cocoa when it is introduced to vinegar or buttermilk. - 5/2/13

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  • 1 of 1 people found this review helpful
    What can I use in place of ground almond (nuts)? - 5/4/13

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  • O.K.
    1 of 1 people found this review helpful
    Tasted to much like beets for me. - 2/3/13

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  • 1 of 1 people found this review helpful
    I am a fan of cinnamon, so I added 1/2 tsp yo it. Excellent taste - 1/15/13

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  • 0 of 3 people found this review helpful
    I tried it, but it didn't turn out for me...I used unbleached flour instead of whole wheat; I didn't have the ground almonds and used peanut flour instead. I used canned beets and the color was a faded brown... Anyone else have better results?
    - 2/10/13

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  • 0 of 2 people found this review helpful
    Will definitely try this one as soon as the snowstorm is over with. Good thing that canned beets can be used, as any fresh produce is pricey at this time of the year. Might also tweak it a bit after baking them the first time. Thinking of decreasing the amount of surgar. Will rate later. - 1/30/13

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  • 0 of 4 people found this review helpful
    I love red velvet and am looking forward to trying out this recipe! - 1/17/13

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  • 0 of 3 people found this review helpful
    Of all the cake flavors red velvet is my favorite! I Hope that this recipe will be great... Going to make some tomorrow just to test them out. Regardless of what i think of them I am going to share with people from my school because I have problems eating more than one serving... Haha - 1/15/13

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