I keep on taking a bite of these cupcakes and trying to see if I can taste the beets. I can definitely smell the beets. With the cream cheese frosting that I made for these it kind of balances the beet flavor out.
I think I screwed up with this recipe and didn’t use the beet juice that came with the can too. The batter was really thick with out it. Since the batter was so thick, I ended up adding an egg and 1/8 cup of oil to help the batter out a bit. To make these red velvet, you can add in a tablespoon of cocoa powder. Be warned, beets are really messy to work with.
Fun Beety facts
- Beets are used to make table sugar.
- Sugar beet plants stink, really they do…..
- Beets contain lutein and zeaxanthin
- Beets can cause your urine to turn red
———————————————————————–
Nutrition Info: (without frosting) Calories 154, Fat 2g, Carbs 31g, Protein 2g, Fiber 0g
Servings: 15
Points Plus: 4
Beet-elicious Cupcakes from
http://GreenLiteBites.com
1/2 cup of applesauce (120g)
1 8oz can of beets
Box of Store Bought White Cake Mix (I used Duncan Hines Moist Deluxe Classic White Cake Mix)
Sprinkles (optional)
Preheat the oven to 350 degrees. Line 15-18 muffin tins with liners and spray with a bit of non-stick to be safe. Note: I made 18 but if you’d like them a little bigger cut back to 15.
Put the beets and applesauce in the food processor. Puree. Dump the cake mix and beet puree in a large bowl. Beat with an electric beater for 2 minutes on medium until the batter is combined. Separate the batter into the cupcake liners. Add sprinkles if you like. This is my way of making them festive without icing. In my opinion, the cupcake has enough sugar already. No need to add tons more on top. Sprinkles are just as fun!
Bake for about 20 minutes, then enjoy and admire your festive PINK cupcakes!
