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Red Velvet Beet Cupcakes with Raspberry Icing
WHITE WATER COOKS20Ingredients
60Minutes
45Calories
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Ingredients
US|METRIC
144 SERVINGS
- 3/4 cup beets (canned or fresh cooked peeled, pureed in food processor)
- 1/2 cup vegetable oil
- 1/4 cup buttermilk (or almond milk)
- 3 Tbsp. sour cream (or applesauce)
- 1 Tbsp. balsamic vinegar
- 2 eggs (for vegan – 2 tbsp ground flax seed in 6 tbsp water)
- 3/4 cup flour (or rice flour)
- 2/3 cup sugar (or cane sugar)
- 1/2 cup cocoa powder (sifted)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup butter (room temperature)
- 1 cup cream cheese (room temperature)
- 3 cups icing sugar (sifted)
- 3 Tbsp. frozen raspberries (thawed and drained)
- 1 cup frozen raspberries (thawed and drained)
- 1/2 cup cashew (pieces, soaked in 1 cup water for at least 30 minutes and drained)
- 2 Tbsp. maple syrup
- 1/4 cup coconut oil (melted)
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NutritionView More
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45Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories45Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol5mg2% |
| Sodium30mg1% |
| Potassium20mg1% |
| Protein<1g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber0g0% |
| Sugars4g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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