Red Beet Velvet Cupcakes

Red Velvet Cupcakes

Unlikely combination? Absolutely. Delicious?  Oh, you have NO idea... A recipe using red beets was circulating a month or two ago. Using the usual tricks to cut on fat and calories, I came up with this version based on my own favorite ingredients (not to mention refrigerator contents).

3/4  cup          beet puree
3/4  cup          sugar
3/4  cup          flour
1/2  cup          cocoa
1/4  cup          canola oil
1/4  cup          nonfat plain yogurt
1/4 cup + 1 tbsp applesauce
1     tsp           baking powder
1/2  tsp           baking soda
1/2  tsp           balsamic vinegar or ume plum vinegar
1/4  tsp           salt
2                    eggs, at room temperature
Canola oil spray or unbleached baking cups (Beyond Gourmet makes some that work well)

Preheat oven to 350. Insert 12 baking cups or spray 12 cups in a muffin pan. Stir together the dry ingredients. Set aside. Mix together the yoghurt, oil, beet puree, vinegar, milk and eggs. Slowly add the dry ingredients. Mix thoroughly. Fill 2/3 of the way full. Bake for 15 minutes or until a toothpick in the center of the cupcake comes out clean. Cool on a wire rack before icing.


Nutrition (calculated from recipe ingredients)
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 Calories: 149
 Calories From Fat: 54
 Total Fat: 6.1g
 Cholesterol: 36mg
 Sodium: 166.6mg
 Potassium: 125.7mg
 Carbohydrates: 22.6g
 Fiber: 1.7g
 Sugar: 13.5g
 Protein: 3.1g