Red Velvet CupcakeSubmitted by: MACHELLE74
IntroductionCalorie cut from the original Calorie cut from the original
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
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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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
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