Preheat the oven to 350° F. Fill 24 muffin
cups with cupcake liners.
Combine the egg whites and sugar in a bowl,
then beat at medium speed with a hand mixer
for 2 minutes. Add pureed beets and buttermilk stir
to combine.
In a separate bowl, combine the baking powder,
whole wheat flour, ground almonds, salt, and cocoa
powder. Add to wet ingredients and mix to combine.
Divide the batter among the muffin cups, and
bake until a toothpick inserted in the middle of
a cupcake comes out clean, 18 to 20 minutes.
5. Allow to cool in the pans for 10 minutes, then
remove and cool completely on a wire rack.
Originally Submitted
3/22/2013
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