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Red Velvet Beet Cupcakes

tammtd's picture
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!
Ingredients
  Precooked chopped beets 2 , skin removed
  Oil 1⁄3 Cup (5.33 tbs)
  Soy milk 3⁄4 Cup (12 tbs)
  Honey 2 Tablespoon
  Cake mix 8 Ounce
  Tofutti cream cheese 8 Ounce (8 Ounce Packet Of Tofutti Cream Cheese)
  Margarine/Butter 2 Ounce, softened
  Vanilla 1 Teaspoon
  Confectioner' s sugar 2 1⁄2 Cup (40 tbs)
  Candy 1 Cup (16 tbs) (Transparent Bits)
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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Feel: 
Creamy
Method: 
Baked
Dish: 
Cake
Ingredient: 
Beet, Beetroot, Milk Product
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
10
Feeding kids with nut and lactic allergies can be made easy with this recipe. Check out Tamra Davis making nut free, dairy free and egg free delicious red velvet cupcakes with chopped beets and non dairy cheese. What a fun way to feed kids with just what is right for them!

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3.825
Average: 3.8 (6 votes)

2 Comments

Lizzybluts's picture
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.
Caramia1500's picture
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.