Mahogany Velvet Cupcakes with Cream Cheese Frosting

adapted WW recipe - makes 12
guest blogger Sarah@ExPat-Bride

When I heard Lisa would be celebrating International Cupcake Week on her blog, I couldn’t not participate! (Even though I’m on a diet, yikes!)

These cupcakes are a healthy all-natural spin on the classic red velvet cupcake. Instead of loading them up with artificial food coloring, use pureed beets to give them a rich mahogany color and keep them fluffy and moist. Not to mention all the vitamins and nutrients that beets are bursting with may help you feel slightly less guilty!

What you need:1 ¼ cup flour
1 cup granulated sugar
3 tbsp cocoa powder (unsweet)
1 ½ tsp baking soda
¼ tsp salt
1 small can (8 ¼ oz.) whole or sliced beets
½ cup buttermilk (lowfat)
¼ cup canola oil (UK: rapeseed oil)
2 large eggs
1 tsp white vinegar
8 oz cream cheese (fat-free)
1 cup confectioners’ sugar (UK: icing sugar)
1 tsp lemon zest

What to do:
1. Preheat the oven to 350F /180C and line a 12-cup cupcake pan with paper liners.
2. In a large bowl, whisk together the dry ingredients: flour, granulated sugar, cocoa, baking soda, and salt. Set aside.
3. Drain the beets and puree in a blender or food processor.
4. In a medium bowl, whisk together the wet ingredients: beet puree, buttermilk, oil, eggs, and vinegar.
5. Slowly add the wet mixture to the dry while stiring. Stir only until everything is moist, do not over mix.
6. Pour batter into the cups, filling them about two-thirds full.
7. Bake for around 20 minutes.
8. Meanwhile, beat cream cheese, confectioners’ sugar, lemon zest with an electric mixer until smooth. Refrigerate until use.
9. When cupcakes are completely cool, spread about 1 tbsp of frosting per cupcake.



Sarah’s Tips
-          For the frosting, be sure to sift the sugar into the bowl otherwise you will be beating the clumps out for hours!
-          At about 16/17 minutes, turn the temperature down a bit. This keeps the cupcakes fluffy and stops them from sinking back into their cups.
-          Make sure it is 100% cooled before attempting to frost. I usually wait an hour, just as a rule of thumb for anything. That will also give the frosting plenty of time in the fridge.
-          Don’t worry about measuring out the lemon zest. 1 whole lemon will give you the perfect amount of tang, feel free to zest straight into the bowl.



 Did you try this recipe? How did it turn out for you? Have any tips to add? Post a picture on my facebook page!
Sarah
The Ex-Pat Bride


Day 2: National Cupcake Week! Thank you Sarah for shareing these amazing looking cupcakes!! Sarah shared her Healthy Berry Crisp with us earlier this year. If you want to see what's she's up too visit her blog!! x Lisa

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