Dark Chocolate Red Velvet Cupcakes

Recipe adapted from cdkitchen.com

Ingredients

• 1-1/2 cup sugar
• 1/2 cup unsweetened applesauce
• 2 eggs plus 2 egg whites
• 3/4 cup cocoa powder
• 4 tablespoons canola oil
• 5 beets cooked, peeled and pureed (1 lb. or 2-1/2 cups chopped=1-1/3 cup pureed beets)*
• 1 teaspoon vanilla extract
• 3/4 cup white flour
• 3/4 cup whole wheat flour
• 1-1/2 teaspoon baking soda

* You can use canned no salt added beets.

Directions

Preheat oven to 375 degrees. In a mixer bowl, beat the sugar, applesauce, eggs and egg whites until creamy. Add cocoa and oil, red beet puree and vanilla. Mix well.

In a separate bowl, stir together the flour and baking soda. Add to the creamy chocolate mixture and continue mixing on medium speed for about 2 minutes.

Pour the batter into cupcake papers. Bake cupcakes for about 15 minutes.

Cool and frost with icing, if desired.

Yield: 18 regular size cupcakes (1 cupcake = 1 serving)