Red Velvet Cupcake
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
Introduction
Calorie cut from the original Calorie cut from the originalNumber 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.
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.
Member Ratings For This Recipe
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15THC_ODETTE
-
CD12748686
-
SALGUOD2
-
CD12334912
-
CD13529557
