Life's Simple Ingredient
< Return to Meal Plan

Red Velvet Mini Cupcakes

Prep 1Hr 15M | Cook 20M | Enjoy in 1Hr 35M

Forget food colouring, these beauties get their colour from red beets! That’s not the only surprise in these sweet cupcakes–we’ve upped the protein by adding
lentil purée into the mix.

Ingredients - Cupcakes:

2 medium red beets (to make 3/4 cup of beet purée)

½ cup butter, softened

½ package cream cheese (120 g), softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla

1 cup all-purpose flour

¾ tsp baking powder

½ tsp salt

1 ½ tsp cocoa powder

1 cup lentil purée (1 ½ cups cooked green lentils or canned lentils blended with 2-3 tbsp water)

Ingredients - Icing:

½ package cream cheese (120 g), softened

¼ cup butter, softened

¼ cup icing sugar

¼ cup pure maple syrup

Directions:

  1. Preheat oven to 350°F. Wash beets and trim ends. Place beets on a baking sheet and cook until soft, about 35-40 minutes. Note: Preparing the beets ahead of time will speed things up.
  2. Once beets have cooled, peel and cut into large chunks. Transfer to food processor or blender and blend until smooth.
  3. Using an electric mixer with a paddle attachment, cream together ½ cup butter and ½ package of cream cheese. Add sugar and blend until smooth. Beat in eggs, one at a time, until blended, then add vanilla.
  4. In a separate bowl, combine flour, baking powder, salt, and cocoa powder.
  5. Slowly incorporate dry ingredients into wet ingredients while stirring gently.
  6. Mix pureed lentils and pureed beets into mixture.
  7. Spoon batter into paper muffin cups, filling each about 2/3 full. Bake for 20 minutes. Allow cupcakes to cool completely on a rack.
  8. Meanwhile, to prepare icing, combine the other half package of cream cheese, ¼ cup butter, icing sugar and maple syrup in a large bowl. Stir until light and fluffy.
  9. Top cupcakes with icing. Serve and enjoy!

Nutritional Facts:

Makes 40 cupcakes
Nutritional analysis per one cupcake:

99 calories

5 g fat

3 g protein

11 g carbohydrate (10 g available carbohydrate)

1 g fibre

110 mg sodium

Print Recipe

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Related Posts

American Tamale corn pie crust and beef filling close-up in a pan

Beef Tamale Pie

Prep 20M | Cook 25M | Enjoy in 1H

Raisin Bran Muffin on burlap.

Bran Muffins with Dried Cranberries

Prep 15M | Cook 15M | Enjoy 30M

Categories

  • Breakfast
  • Wheat Nutrition
  • Community News
  • Features
  • Main Course
  • Crafts for Kids
  • Restaurants and Bakeries
  • Sides and Appetizers
  • Wheat Farming
  • Facts and Nutrition
  • Baking Basics
  • Soups and Salads
  • Recipes
  • Snacks
  • Community
  • Dessert
  • Bread
  • Partner Recipes
  • Holidays

From Twitter

Tweets by LifesIngredient

Get Our Newsletter

Get recipe ideas, cooking tips and stories delivered straight to your inbox.

Question:

How can I tell the difference between a wheat crop and barley crop in the field?

Ask a Farmer
View All Questions
  • About
  • Contact Us
  • Media

© 2021 - Alberta Wheat Commission   Privacy Policy  |   Sitemap

Alberta Wheat Commission