My Not-So-Red-Velvet Cupcakes Recipe
The inspiration behind this skinny recipe was to replace artificial red food coloring with beet juice — an all-natural and nutrient-enriched swap. These cupcakes won’t be bright red, hence the name. The batter will be a beautiful pink, but after baking, the color does not translate. These cupcakes aren’t going to win any beauty contests, but they are so good you’ll weep.
(Makes 24 cupcakes)
– 2 1/2 cups oat flour
– 1 1/2 cups raw sugar
– 1 teaspoon baking power
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 teaspoon cocoa powder
– 3/4 cup vegetable oil
– 1 cup low-fat buttermilk
– 2 large eggs, at room temperature
– 2 tablespoons beet juice (from a can of beets)
– 1 teaspoon white vinegar
– 1 teaspoon real vanilla extract
1. Preheat the oven to 350° F. Put liners in cupcake or muffin pans. If you don’t have enough pans for 24 cupcakes, make this recipe in batches.
2. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt and cocoa.
3. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, beet juice, vinegar, and vanilla extract.
4. Combine the flour and oil mixtures and beat with an electric mixed until the batter is very smooth, about 2 minutes. Pour the batter into the cupcake liners and bake for about 20 minutes, rotating the pan after 10 minutes.
5. After the cupcakes cool completely, frost them with Cream Cheese Frosting.
Tip: The cupcakes freeze well, so you can frost them and put them in the freezer, then take one out whenever you need a cupcake fix.