Bradykin's Favorite Valentine Treats!

Red Velvet Pupcakes

Red velvet is all the rage in the world of cupcakes these days. So why not try these crimson-hued beauties on your best friend? Beet juice gives them their color, an whole-wheat flour gives them fiber. The cottage cheese icing helps make these trendy treats a balanced meal.


Ingredients

• 1/4 cup canola oil
• 1 cup applesauce
• 1/3 cup beet puree or fresh beet juice
• 1 and 1/2 cups whole-wheat flour
• 2 teaspoons baking powder
• 1 cup low-fat cottage cheese

Cooking Instructions

1. Heat oven to 350 degrees F. Line a six-cup muffin tin with muffin cups.
2. In a large bowl whisk together oil, applesauce and beet puree.
3. In a separate bowl, combine flour and baking powder. Slowly stir flour mixture into the wet ingredients.
4. Spoon batter into muffin cups to three-quarters full and bake for 25 to 30 minutes, or until a toothpick inserted into a cupcake comes out clean. Remove cupcakes from the pan and cool on a rack.
5. In the bowl of a food processor, puree cottage cheese until smooth, about 30 seconds. Keep frosting refrigerated until cupcakes are completely cool. Frost and serve.

Adapted from Kaboose.com