Red Velvet Heart Cupcakes - Natural Color - Egg Free

A delicious and velvety cupcake for this valentine, which you simply can't ignore.

Ingredients

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)

Directions

GETTING READY

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.

MAKING

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.

FINALIZING

Slice the bottom of the cupcakes and sprinkle some powdered sugar.

SERVING

Serve for dessert.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4