Red Velvet Cupcakes | Arctic Gardens Food Service
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Red Velvet Cupcakes

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Red Velvet Cupcakes

Portions:

25

Preparation Time:

Cooking Time:

Ingredients

  • 4 cups (600 g) All-purpose flour
  • 1 1/2 cups (300 g) Cane sugar
  • 6 tbsp (50 g) Cocoa powder
  • 1 tbsp (16 g) Baking powder
  • 1/3 cup (150 g) Melted Becel margarine
  • 1/3 cup (170 g) Arctic Gardens Diced Beets , drained and puréed (reserve juice)
  • 1 1/2 cups (360 g) Vanilla yogurt 2.9% M.F.
  • 4 Whole eggs
  • 1 tsp (3 g) Orange zest
  • 2 tbsp (30 ml) Orange juice
  • 6 tbsp (90 ml) Reserved beet juice

FROSTING

  • 1/2 cup (120 g) Light cream cheese
  • 3 tbsp (45 g) Unsalted Becel margarine
  • 1/2 tsp (2.5 ml) Vanilla extract
  • 2 cups (200 g) Icing sugar

Preparation

  1. Preheat oven to 375 °F (190 °C).
  2. In a bowl, sift together flour, sugar, baking powder and cocoa powder.
  3. In a separate bowl, mix together margarine, pureed beets, reserved beet juice, yogurt, eggs, orange zest and juice.
  4. Gradually add the dry mixture to the wet and mix until smooth.
  5. Fill each muffin tin with about half a cup (65 g) of batter and bake for 20 minutes.
  6. In a large bowl, whip together the cheese, margarine and vanilla. Gradually add the sugar and beat on high for one minute.
  7. Frost each cupcake with 2 tablespoons (15 g) of frosting.