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Emily’s Canada Day Cupcakes

Makes 40 mini cupcakes

This “red velvet” recipe uses beet puree to give the cupcakes their bright red colour and soft texture, eliminating the need for artificial food colouring. 

 

Ingredients

Cupcakes

  • 2 medium red beets (to make 1 ⅓ cup of beet puree)
  • ½ cup butter, softened
  • ½ package (120 g) cream cheese, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 cup whole wheat flour
  • ¾ tsp. baking powder
  • ½ tsp. salt
  • ½ Tbsp. cocoa powder
  • 1 cup lentil puree (1 ½ cups cooked green lentils blended with 2-3 Tbsp. water)

Icing

  • ½ package (120 g) cream cheese, softened
  • 4 tbsp. butter, softened
  • ¼ cup icing sugar
  • ¼ cup dark maple syrup

Preparation

  1. Preheat oven to 350 °F. Wash beets and trim off ends. Bake whole beets for up to 40 minutes, until soft. Note: Preparing the beets ahead of time will speed things up.
  2. Once beets have cooled, peel and cut into large chunks. Place into food processor or blender and blend until smooth.
  3. Cream together butter and cream cheese. Add sugar and blend until smooth. Add eggs and vanilla and blend together.
  4. In a separate bowl, mix together flour, baking powder, salt, and cocoa powder.
  5. Slowly incorporate dry ingredients into wet ingredients while stirring.
  6. Mix pureed lentils into mixture.
  7. Fold pureed beets into mixture.
  8. Fill cupcake cups about ⅔ full. Bake for 20 minutes.
  9. While the cupcakes bake, mix together the icing. In a large bowl, mix together cream cheese, butter, icing sugar and maple syrup until light and fluffy. Top baked cupcakes with icing.
  10. Serve and enjoy!

Nutritional Analysis

Per mini cupcake

  • 103 calories
  • 6 g fat
  • 2 g protein
  • 12 g carbohydrate (10.5 g available carbohydrate)
  • 1 g fibre
  • 91 mg sodium

Revive Servings

  • 1 grain and starch
  • 0 protein
  • 0 vegetables
  • 0 fruit
  • 1 fat
  • 0 dairy