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The Sweetest Way to Eat Your Veggies — Red Velvet Beet Cupcakes Recipe!

Tessa Huff
  • minutes
  • Serves

INGREDIENTS

1 cup

cooked beets, finely diced in a food processor

3/4 cup

buttermilk

juice from 1/2 lemon

2 tsp

white vinegar

2 cups

all-purpose flour

2 tbsp

unsweetened cocoa powder

1 1/4 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

1/2 cup

unsalted butter, softened

1 3/4 cups

granulated sugar

1/4 cup

canola oil

3

eggs