Skinnygirl recipe.
1. ? Preheat oven to 350 degrees. Put liners in a cupcake or muffin pan.
Make in batches if you don?t have enough pans for the full amount.
2. ? In a large bowl sift flour, sugar, baking powder, baking soda, salt,
and cocoa powder.
3. ? In a different bowl, whisk the vegetable oil, buttermilk, eggs, beet
juice, vinegar, and vanilla extract. The color of this was stunning! Too bad
it didn?t stay!
4. ? Mix the flour and oil mixtures and beat with an electric mixer until
very smooth, about 2 minutes. Pour the batter into the cupcake liners and
bake for about 20 minutes, rotating the pan after 10 minutes. The batter is
pretty thin so be careful when you pour it in the liners!
5. ? When the cupcakes cool completely, frost them with the Cream Cheese
Frosting, recipe immediately following.
6. ? Preheat oven to 350 degrees. Put liners in a cupcake or muffin pan.
Make in batches if you don?t have enough pans for the full amount.
7. ? In a large bowl sift flour, sugar, baking powder, baking soda, salt,
and cocoa powder.
8. ? In a different bowl, whisk the vegetable oil, buttermilk, eggs, beet
juice, vinegar, and vanilla extract. The color of this was stunning! Too bad
it didn?t stay!
9. ? Mix the flour and oil mixtures and beat with an electric mixer until
very smooth, about 2 minutes. Pour the batter into the cupcake liners and
bake for about 20 minutes, rotating the pan after 10 minutes. The batter is
pretty thin so be careful when you pour it in the liners!
10. ? When the cupcakes cool completely, frost them with the Cream Cheese
Frosting, recipe immediately following.
11. ? Mix all of the ingredients in a large bowl and beat with an electric
mixer until smooth. Refrigerate for at least 30 minutes if frosting isn?t
firm enough. Once I took it out of the refrigerator it was a bit too firm
for such a delicate cupcake so I left it out at room temperature for a
handful of minutes to get it to the right consistency.
Since the cupcakes don�t exactly come out red, I just sprinkled a few colored sprinkles on to give some color. Like I mentioned, these cupcakes are really delicate, I�m assuming because of the oat flour? Although I have no idea because I�m not a big baker. But I think it�s worth making and eating a dessert that�s so tasty but at the same time not horrible for the waistline. That�s definitely one of my favorite things about Bethenny�s book. All of the recipes swap out �regular� ingredients for more healthy
ingredients without compromising the flavor at all.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (8288g) | ||
Recipe Makes: 1 | ||
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Calories: 2789 | ||
Calories from Fat: 1046 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.3g | 155 % | |
Saturated Fat 30.5g | 153 % | |
Monounsaturated Fat 25.2g | ||
Polyunsanturated Fat 41.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1283.5mg | 44 % | |
Potassium 235.2mg | 6 % | |
Total Carbohydrate 452.4g | 133 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 452.4g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2789
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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