Red Velvet Cupcakes Recipe Video
These red velvet cupcakes are nut free, dairy free and egg free and yet delicious! These red velvet cupcakes with cream cheese frosting are perfect for kids will nut allergies. The beets in these red velvet cupcakes add a touch of goodness to it. Make a batch and try it for your self!
Summary
Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexJust EnjoyServings10
Main IngredientBeet
Ingredients
Reviewer’s note:
Ingredients:
• 2 pre-cooked chopped beets, skin removed
• 1/3 cup oil
• ¾ cup soy milk
• 2 tbsp agave or honey
• cake mix
• 1, 8 oz packet of tofutti cream cheese
• 2 oz margarine/butter, softened
• 1 tsp vanilla
• 2 ½ cups confectioners sugar
• Transparent candy bits (optional)
Directions
Reviewer’s note:
Directions for preparation:
• Put the beets in the blender along with the oil, milk and agave.
• Blend till it is smooth.
• Mix the beet blend with the cake mix thoroughly, till smooth and even.
• Pour into a pre-greased or lined cupcake tin and bake for 15 minutes at 350 F preheated oven.
• Blend the cream cheese, butter, vanilla and sugar well and chill.
• Take the cupcakes out of the oven after they are done and let them sit for at least 15 minutes to cool.
• Frost with the cream cheese frosting and sprinkle with candy bits or sparkles.
For more information please visit:http://www.tamradaviscookingshow.com
Directions for preparation:
• Put the beets in the blender along with the oil, milk and agave.
• Blend till it is smooth.
• Mix the beet blend with the cake mix thoroughly, till smooth and even.
• Pour into a pre-greased or lined cupcake tin and bake for 15 minutes at 350 F preheated oven.
• Blend the cream cheese, butter, vanilla and sugar well and chill.
• Take the cupcakes out of the oven after they are done and let them sit for at least 15 minutes to cool.
• Frost with the cream cheese frosting and sprinkle with candy bits or sparkles.
For more information please visit:http://www.tamradaviscookingshow.com
Comments
Comments: 2 |
Add a Comment
Caramia1500 says :
These were absolutely delicious! They were moist and chocolately, you don't even miss the eggs and dairy. My first grader was initially skeptical, but really liked them in the end. I would reccomend using a white cake mix if you want them to look red though. I used a Bob's Redmill gluten free chocolate cake mix since I couldn't find the recommended brand in Mississippi.
Posted on: 13 February 2011 - 4:44pm
Lizzybluts says :
I made these cupcakes today and they were incredible! I didn't have the fresh beets but had a can of beets so I put them in the food processor before mixing with the rest of the ingredients. They were the most chocolaty, moist cupcakes I have ever tasted and I have owned 2 restaurants. The frosting was amazing! The Tofutti cream cheese worked perfectly. This is a keeper. It was so easy, only took 5 minutes to mix and put in oven. From now on, any "bring a dish" doings I go to, I will be serving these delicious cupcakes. Thank you so much for sharing.
Posted on: 21 August 2010 - 8:29pm
