Yields 16 standard-size cupcakes
3/4cup pureed beets
¼ cup fresh lemon juice (When using beets, you must incorporate a type of acid to help retain the
base pigment color in the root vegetable during the baking process.)
¼ cup olive/canola oil combination
¼ cup skim milk
¼ cup fat-free Greek yogurt
½ tsp. balsamic vinegar
2 medium pasteurized eggs
1 cup unrefined flour
2/3 cup sugar
2 tbsp. cocoa powder
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Cauliflower-Cream Cheese Icing
¾ lb. fat-free cream cheese (or Neufchatel—which has 1/3 of the fat content)
1 cup pureed (steamed and cooled) cauliflower
3 cups powdered sugar
1 tsp. all-natural vanilla
Preheat oven to 350°. Prepare cupcake pan with 16 paper cupcake liners.
Mix together wet ingredients; fold in remaining dry ingredients. Do not over mix! Scoop batter into 16 prepared cupcake pan. Bake at 350° for approximately 20 minutes, testing the centers with toothpick for doneness.
While cupcakes are cooling, make icing. Whip all ingredients in a mixer with whisk attachment until fluffy and light. Ice completely cooled cupcakes as desired.