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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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Average: 3.8 (6 votes)

2 Comments

Lizzybluts's picture
Caramia1500's picture
Red Velvet Beet Cupcakes Recipe Video