Dark Chocolate Red Velvet Cupcakes
Recipe adapted from cdkitchen.com
Ingredients
- 1-1/2 cup sugar
- 1/2 cup unsweetened applesauce
- 2 eggs plus 2 egg whites
- 3/4 cup cocoa powder
- 4 tablespoons canola oil
- 5 beets cooked, peeled and pureed (1 lb. or 2-1/2 cups chopped=1-1/3 cup pureed beets)*
- 1 teaspoon vanilla extract
- 3/4 cup white flour
- 3/4 cup whole wheat flour
- 1-1/2 teaspoon baking soda
* You can use canned no salt added beets.
Directions
Preheat oven to 375 degrees. In a mixer bowl, beat the sugar, applesauce, eggs and egg whites until creamy. Add cocoa and oil, red beet puree and vanilla. Mix well.
In a separate bowl, stir together the flour and baking soda. Add to the creamy chocolate mixture and continue mixing on medium speed for about 2 minutes.
Pour the batter into cupcake papers. Bake cupcakes for about 15 minutes.
Cool and frost with icing, if desired.
Yield: 18 regular size cupcakes (1 cupcake = 1 serving)
Nutritional Information Per Serving- Calories: 151
- Fat: 4 g.
- Sat. Fat: 0.5 g.
- Trans Fat: 0 g.
- Sodium: 121 mg
- Carbs: 27.5 g.
- Fiber: 2.5 g.
- Protein: 2.5 g.