Dessert

Red Velvet Beet Mini Cupcakes is for Dessert.

Red Velvet Beet Mini Cupcakes takes several minutes to prepare.

Red Velvet Beet Mini Cupcakes takes 15 minutes to cook.

Red Velvet Beet Mini Cupcakes makes 36 servings.

The ingredients for Red Velvet Beet Mini Cupcakes are:

1 serving Baby Beets (Melisssa's peeled & steamed) 2 beets/serving
.33 cup Canola Oil
250 grams Granulated Sugar
1.5 tsp Vanilla Extract
1.5 cup Flour - Gold medal all purpose flour
1.5 tsp Baking Powder
1.5 tbsp Cocoa, dry powder, unsweetened
.25 tsp Salt
.75 cup Milk, nonfat (skim milk)

Here is how you make Red Velvet Beet Mini Cupcakes:

1. Preheat the oven to 350˚F (180?C). Line mini cupcake tins with paper liners. In a large mixing bowl combine beet root pur?e, oil, sugar and vanilla extract.2. In a separate bowl sift together flour, baking powder, cocoa powder and salt. Add to the batter alternating with the milk until incorporated completely. Do not overmix. Fill into the paper liners (3/4 full) and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.Serving Size: 1 mini cupcakeNumber of Servings: 36Recipe submitted by SparkPeople user NCLARK10.

The nutritional information for Red Velvet Beet Mini Cupcakes is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 64.7

• Total Fat: 2.0 g
• Cholesterol: 0.1 mg
• Sodium: 39.5 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 0.3 g
• Protein: 0.7 g