Red Velvet Cupcakes with Beets Recipe

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Servings: 18
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Ingredients

Cost per serving $0.37 view details

Directions

  1. Preheat oven to 350 degrees F. and grease or line a cupcake pan.
  2. Wrap beet roots in aluminum foil and bake for about 45 minutes or until beets are soft enough for a knife to slide easily through. Let cool, then peel.
  3. In a food processor, pulse beets. Add sour milk and blend until smooth.
  4. In a large bowl, sift together flour, cornstarch and cocoa powder. Set aside.
  5. In a separate bowl, whisk together sugar, eggs, oil and vanilla.
  6. Alternate adding flour mixture and beet puree to the wet ingredients. Fold each addition with a spatula, beginning and ending with the flour mixture, until you have a smooth batter.
  7. Fill each cupcake pan and bake for about 20 minutes or until the cake tester comes out clean.
  8. Remove the cupcakes and transfer to a cooling rack. Let cool completely.
  9. In the bowl of your standmixer with the whisk attachment, beat cream cheese until smooth. Add sugar, ¼ cup at a time. Add evaporated milk one tablespoon at a time until a smooth, thick frosting comes together. Top each cupcake with frosting.
  10. Refrigerate before serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 83g
Recipe makes 18 servings
Calories 263  
Calories from Fat 60 23%
Total Fat 6.8g 9%
Saturated Fat 2.12g 8%
Trans Fat 0.08g  
Cholesterol 40mg 13%
Sodium 231mg 10%
Potassium 86mg 2%
Total Carbs 47.77g 13%
Dietary Fiber 0.5g 2%
Sugars 35.89g 24%
Protein 3.48g 6%
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Comments

  • ShaleeDP
    November 10, 2014
    This looks good. Could try this soon,

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