red velvet cupcake

Red Velvet Cupcakes (Serves: 12)


Ingredients:

  • 1 cup canned beets, drained (see note)
  • 1/2 cup reduced-fat buttermilk, divided
  • 1/2 tsp. white vinegar
  • 1/2 tsp. vanilla extract
  • 3/4 cup plus 2 Tbsp. unbleached all-purpose flour
  • 6 Tbsp. unsweetened natural cocoa, plus 1-2 tablespoons for decorating
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt, preferably kosher
  • 1/3 cup canola oil, chilled
  • 3/4 cup sugar
  • 1 large egg, cold

Cream Cheese Frosting

  • 2/3 cup confectioners sugar
  • 4 Tbsp. reduced-fat cream cheese
  • 1/2-1 tsp. vanilla extract

Cooking Instructions:

  • Preheat oven to 350 degrees F. Drop paper liners into cavities of a 12-cavity regular size muffin pan.
  • Working a knife up and down in a measuring cup, coarsely chop beets. Place beets in blender, add 1/4 cup buttermilk and whirl until beets are finely chopped. Add remaining buttermilk, vinegar and vanilla and whirl to a puree, making sure no lumps of beet remain. Set beet mixture aside.
  • In small bowl, combine flour, 6 tablespoons of cocoa, baking powder, baking soda, cinnamon and salt, and set aside.
  • In medium bowl, combine cold oil and sugar. With hand mixer on medium speed, mix until sugar is evenly moistened. Add cold egg and beat at high speed until mixture resembles mayonnaise and sugar is almost completely dissolved, 90 seconds. Add beet mixture and beat until combined. Sift dry ingredients into bowl and mix, either on low speed or by hand until combined with wet ingredients. Divide batter evenly among lined muffin cups, filling them about two-thirds full.
  • Bake cupcakes for 28-30 minutes, or until tops feel springy and when one cupcake is lifted out, bottom feels springy, too. Immediately transfer cupcakes to wire rack and cool completely before frosting. Cupcakes are best when stored overnight at room temperature in covered container.
  • Ice cupcakes, using about 1 tablespoon of frosting for each. Place remaining cocoa in a strainer and sprinkle it over frosted cupcakes. If desired, let cupcakes sit at room temperature to let frosting set, about 2 hours. The frosted cupcakes can sit at room temperature for up to 12 hours.

Cream Cheese Frosting

  • In small bowl, work sugar and cream cheese together with wooden spoon or hand mixer until combined. Mix in vanilla.
  • This frosting is best when refrigerated 8 hours to overnight, loosely covered, before using. It keeps in refrigerator for 5 days.
  • Makes a generous 2/3 cup.

For more cancer fighting recipes, visit the American Institute of Cancer Research, aicr.org.

The site you are transferring to is not hosted by WHA. WHA's Terms of Use and internet Privacy Practices do not apply to your use of this linked site. Please review the policies on privacy and terms of use for the linked site. WHA does not control the accuracy, completeness, or timeliness of the content on the linked site.

Press Esc to cancel

El sitio Web al que está siendo transferido no es provisto por WHA. Las Condiciones de Uso y las Prácticas de Privacidad en Internet de WHA no se aplican a este sitio Web asociado que usted está usando. Revise las políticas sobre la privacidad y condiciones de uso de este sitio Web asociado. WHA no tiene control sobre la exactitud, la totalidad o la actualidad del contenido del sitio Web asociado. WHA no puede garantizar que los servicios de traducción de idiomas estarán disponibles en el sitio vinculado.

Presione «Esc» para cancelar