A delicious and velvety cupcake for this valentine, which you simply can't ignore.
|Plain yogurt||1/2 Cup (8 tbs)|
|Oil||1/4 Cup (4 tbs)|
|Sugar/Natural sweetener||1/3 Cup (5.33 tbs) (White and brown sugar mixed)|
|Vanilla extract||1 Teaspoon|
|Cake flour/Plain flour||3/4 Cup (12 tbs)|
|Egg replace powder||1 Tablespoon (Optional)|
|Cocoa powder||1 Tablespoon|
|Baking powder||1/2 Teaspoon|
|Baking soda||1/4 Teaspoon|
|Beet root puree||1/4 Cup (4 tbs)|
For wet ingredient – in a large bowl, whisk together yogurt, oil, brown sugar and vanilla. Set aside.
For dry ingredients – in a large bowl, sift cake flour, egg replace powder, cocoa powder, baking powder and baking soda.
Mixed together wet and dry ingredients.
Preheat an oven to 350 degrees F.
Add in beet-root puree to the batter and mix well.
Place the heart shape molds over a baking sheet and pour the batter. Bake for 15 – 20 minutes.
Slice the bottom of the cupcakes and sprinkle some powdered sugar.
Serve for dessert.