Red Velvet Cake using beets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
BEET PUREEbeets 1.5 cupslemon juice 3 Tbspvinegar 1 Tbspbuttermilk 1/2 cupyogurt 1/2 cup WET INGREDIENTS butter .25 cupsugar 1.5 cupseggs 3 & 1 whitevanilla 2 tspoil .25 cupapplesauce .5 cupDRY INGREDIENTS flour 1.5 cupbaking powder 2 tspsalt 1 tspcocoa powder 1/2 cupcream of tartar 1 tsp wheat flour .5 cup FROSTING: 2% fat plain greek yogurt 1/2 cupbutter 75g (about 3oz)cream cheese 100g (aout 4 oz)powdered sugar 1 1/2 - 2 cups cupsvanilla 1/2 tspcocoa powder 1/2 cup
Preheat oven to 350.
Roast beets with water for 30-45 minutes then peel (or grate raw beets), puree with lemon juice, and then add vinegar, buttermilk and yogurt.
In a separate bowl, sift together dry ingredients (more cocoa powder = more brown color).
Cream butter, oil, and sugars, then add applesauce and eggs one at a time with a mixer/beater.
Slowly mix in the beet puree and dry ingredients (alternating little by little of each).
Put batter in 24 cupcake papers or grease 2 9-inch cake rounds with a parchment paper circle on the bottom (to keep the cakes from sticking).
Bake until a toothpick comes out clean.
Frosting: beat butter, cream cheese and yogurt together until just combined. Add sugar in little by little until it gets to the sweetness you want (no more than 2 cups). Add cocoa powder to "tighten" the frosting.
Serving Size: makes 24 cupcakes or 2 9-inch rounds
Number of Servings: 24
Recipe submitted by SparkPeople user APRIL1X.
Roast beets with water for 30-45 minutes then peel (or grate raw beets), puree with lemon juice, and then add vinegar, buttermilk and yogurt.
In a separate bowl, sift together dry ingredients (more cocoa powder = more brown color).
Cream butter, oil, and sugars, then add applesauce and eggs one at a time with a mixer/beater.
Slowly mix in the beet puree and dry ingredients (alternating little by little of each).
Put batter in 24 cupcake papers or grease 2 9-inch cake rounds with a parchment paper circle on the bottom (to keep the cakes from sticking).
Bake until a toothpick comes out clean.
Frosting: beat butter, cream cheese and yogurt together until just combined. Add sugar in little by little until it gets to the sweetness you want (no more than 2 cups). Add cocoa powder to "tighten" the frosting.
Serving Size: makes 24 cupcakes or 2 9-inch rounds
Number of Servings: 24
Recipe submitted by SparkPeople user APRIL1X.
Nutritional Info Amount Per Serving
- Calories: 213.9
- Total Fat: 8.2 g
- Cholesterol: 36.3 mg
- Sodium: 181.0 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 1.9 g
- Protein: 4.3 g
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