Red Velvet Cake using beets
IntroductionA lower fat, lower sugar, higher nutrient version of red velvet cake. Moist, yet somewhat less sweet than a traditional red velvet cake. (Passed the 4-year-old daughter test!!! She deemed it "super-delicious".) A lower fat, lower sugar, higher nutrient version of red velvet cake. Moist, yet somewhat less sweet than a traditional red velvet cake. (Passed the 4-year-old daughter test!!! She deemed it "super-delicious".)
beets 1.5 cups
lemon juice 3 Tbsp
vinegar 1 Tbsp
buttermilk 1/2 cup
yogurt 1/2 cup
butter .25 cup
sugar 1.5 cups
eggs 3 & 1 white
vanilla 2 tsp
oil .25 cup
applesauce .5 cup
flour 1.5 cup
baking powder 2 tsp
salt 1 tsp
cocoa powder 1/2 cup
cream of tartar 1 tsp
wheat flour .5 cup
2% fat plain greek yogurt 1/2 cup
butter 75g (about 3oz)
cream cheese 100g (aout 4 oz)
powdered sugar 1 1/2 - 2 cups cups
vanilla 1/2 tsp
cocoa powder 1/2 cup
Using fresh beets will retain color, while canned beets will only be colorful before baking (raw beets are even more colorful through the process than roasted, but are harder to puree-- grate them first).
Frosting will be more runny than a standard cream cheese or buttercream frosting. Refrigerate for a while to firm it up before frosting cakes. I had envisioned being able to use it before the cocoa powder for more of a cream-cheese frosting, but it was more the consistency of a glaze-- the cocoa powder firmed it up enough to frost.
Make sure to sift the powdered sugar for the frosting-- I didn't and there were lumps as a result.
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.