Red Velvet Santa Cupcakes

Name: Red Velvet Santa Cupcakes
Prep time: 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 can (15 oz) whole red beets (not pickled), drained; 1/4 cup fat-free egg product; 3/4 cup sugar; 1 teaspoon vanilla; 3 tablespoons vegetable oil; 1 container (5.3 oz) Yoplait® Greek 100 protein vanilla yogurt; 3/4 cup Gold Medal™ all-purpose flour; 1/4 cup unsweetened baking cocoa; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 4 oz fat-free cream cheese (from 8-oz package), softened; 1/4 cup powdered sugar, sifted; 12 whole strawberries, stems removed

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Prep 30 min
Total 1 hr 30 min
Ingredients 14
Servings 12

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These cupcakes have a secret ingredient: beets! The beets help provide moisture (instead of fat) and provide a rich dark red color.

by Qué Rica Vida Cocina

Updated Nov 30, 2016

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Ingredients

Cupcakes

1 can (15 oz) whole red beets (not pickled), drained
1/4 cup fat-free egg product
3/4 cup sugar
1 teaspoon vanilla
3 tablespoons vegetable oil
1 container (5.3 oz) Yoplait® Greek 100 protein vanilla yogurt
3/4 cup Gold Medal™ all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Topping

4 oz fat-free cream cheese (from 8-oz package), softened
1/4 cup powdered sugar, sifted
12 whole strawberries, stems removed

Directions

1

Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
2

In blender or food processor, place beets. Cover; blend on high speed about 1 minute, stopping occasionally to scrape sides, until smooth. Pour 1/2 cup beet mixture in large bowl (reserve remaining for another use). Add egg product, sugar, vanilla, oil and yogurt, stirring well to combine. Stir in flour, cocoa, salt, baking powder and baking soda. Divide batter evenly among muffin cups.
3

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
4

In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Spread on cupcakes. Top each with 1 strawberry and an additional dot of frosting.

Expert Tips

tip 1
Half of the pureed beet mixture will be leftover. Place in a resealable food-storage plastic bag, and freeze. When ready to bake another batch of cupcakes, simply defrost and use for batch #2!

Nutrition Information

160 Calories, 4g Total Fat, 4g Protein, 26g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 160

Calories from Fat: 35

Total Fat: 4g; 6%

Saturated Fat: 1g; 4%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 300mg; 12%

Potassium: 125mg; 4%

Total Carbohydrate: 26g; 9%

Dietary Fiber: 1g; 6%

Sugars: 18g

Protein: 4g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 6%; 6%

Calcium: 6%; 6%

Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

These cupcakes have a secret ingredient: beets! The beets help provide moisture (instead of fat) and provide a rich dark red color.

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.