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:
- 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.
- Once beets have cooled, peel and cut into large chunks. Transfer to food processor or blender and blend until smooth.
- 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.
- In a separate bowl, combine flour, baking powder, salt, and cocoa powder.
- Slowly incorporate dry ingredients into wet ingredients while stirring gently.
- Mix pureed lentils and pureed beets into mixture.
- Spoon batter into paper muffin cups, filling each about 2/3 full. Bake for 20 minutes. Allow cupcakes to cool completely on a rack.
- 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.
- 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
