Red Velvet Santa Cupcakes

Red Velvet Santa Cupcakes

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

Prep Time

30

Minutes

Total Time

1:30

Hr:Mins

Makes

12

cupcakes

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 Fat Free 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
  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.
Makes 12 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Cupcake)
  • Calories 160
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 300mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 1g,
    • Sugars 18g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.