Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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)
Instructions
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.
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