Elmo's Red Velvet Cupcakes

Elmo's Red Velvet Cupcakes

Servings:Over 8

Difficulty: Moderate

Cook Time: 30-60 min

Ingredients

·  For the Cake:

·  2 1/2 cups all-purpose flour

·  1/2 cup unsweetened cocoa powder

·  1 tsp baking powder

·  1 tsp baking soda

·  1/4 tsp salt

·  1 cup low-fat plain yogurt

·  1 can (15 oz) sliced, no-salt-added beets, drained and pureed with 1/4 cup of their liquid until almost smooth

·  1/2 cup olive oil or vegetable oil

·  1 tsp vanilla extract

·  1/2 cup (1 stick) butter, at room temperature

·  2 cups granulated sugar

·  5 large eggs

·  For the Whipped Cream Topping

·  1/2 pint heavy or whipping cream

·  1/4 cup confectioner's sugar

Cooking Directions

Preheat the oven to 325 degrees.

Line 36 muffin pan cups with cupcake liners.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. In a medium bowl, with a rubber spatula, stir together the yogurt, beet puree, oil and vanilla until smooth.

In another large bowl, with an electric mixer at medium-high speed, cream teh butter and granulated sugar until fluffy. Add the eggs, one at a time, beating well after each. Add the flour mixture alternately with the yogurt mixture.

Use a 1/4 cup dry measure to fill the cupcake liners half-full with batter.

Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Transfer pans to racks to cool for 10 minutes. Transfer cupcakes from pans to rack to cool completely before frosting.

Shortly before serving, in a medium bowl with an electic mixer on medium-high speed, beat the heavy cream and confectioner's sugar until stiff peaks just form.

Use a spoon to put a small dollop of whipped cream topping on each cupcake just before serving.