Red Velvet Cupcakes - Light and Easy |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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These are delicious looking, easy and MUCH better for you! I saw it this morning on Cook Yourself Thin! Ingredients:
3 large eggs |
3/4 cup sugar |
1/2 cup raw beet, peeled and finely grated |
1 cup white flour |
1/2 cup ground almonds |
2 teaspoons baking powder |
1 teaspoon red food coloring |
2 teaspoons cocoa powder |
1/3 cup buttermilk |
1/4 teaspoon salt |
1 1/2 cups confectioners' sugar |
4 teaspoons water |
2 teaspoons vanilla extract |
1/4 teaspoon cream of tartar |
1 medium egg white |
1 small pinch salt |
Directions:
1. Preheat the oven to 350 degrees then line a 12-hole muffin tray with cupcake liners.
2. In a large mixing bowl, add the eggs, sugar and salt, then using a handheld or standing mixer, beat on medium-high for about 5 minutes (until pale and mix has doubled in size).
3. Add the grated beets, flour, ground almonds, cocoa powder and baking powder; Stir to combine.
4. Add the buttermilk and food coloring then beat again to make sure that all the ingredients are well-incorporated.
5. Spoon batter into the cupcake liners (be sure not to fill more than two-thirds of the way up as it will overflow when cooking).
6. Bake for 30 minutes; While the cupcakes are cooking, make the icing:
7. Prepare a double boiler; Place all the icing ingredients in the bowl of the double boiler, and stir to dissolve the sugar with a clean metal spoon for exactly 4 minutes; the mixture should be warm.
8. Remove the bowl from the heat, and beat with a hand or standing mixer on high speed, until cool and the mixture has turned into a meringue, no more than 5 minutes (The mixture is ready to use when it has formed stiff peaks).
9. Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes. ( take care to ice the cakes very quickly, as the icing will start to set and is best when just made).
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