(3 WW pts) Red Velvet Cupcakes

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(3 WW pts) Red Velvet Cupcakes
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Makes: 12 servings adjust

Directions
 

Step 1

Preheat the oven to 350 degrees. Line a 12-hole muffin tray with cupcake liners.

Ingredients

  • 3 large Eggs
  • 1⁄4 teaspoon Salt
  • 3⁄4 cup Sugar

Step 2

In a large mixing bowl, add the eggs, sugar, and salt, and using a handheld or standing mixer, beat on medium high for about 5 minutes, until pale and doubled in size.

Ingredients

  • 2 teaspoons Cocoa Powder
  • 2 teaspoons Baking Powder
  • 1⁄2 cup Almonds, ground
  • 1 cup White Flour
  • 1⁄2 cup Beet, raw, peeled and finely grated

Step 3

Add the grated beets, flour, ground almonds, cocoa powder, and baking powder. Stir to combine.

Ingredients

  • 1⁄3 cup Buttermilk
  • 1 teaspoon Red Food Coloring

Step 4

Add the buttermilk and food coloring and beat again to make sure that all the ingredients are well incorporated.
 

Step 5

Spoon into the cupcake liners, taking care not to fill more than two-thirds of the way up or it will overflow when cooking.
 

Step 6

Bake for 30 minutes.
 

Step 7

While the cupcakes are cooking, make the icing: prepare a double boiler.

Ingredients

  • 1 medium Egg White
  • 1⁄4 teaspoon Cream of Tartar
  • 2 teaspoons Vanilla Extract
  • 4 teaspoons Water
  • 1 1⁄2 cups Confectioner's (Icing) Sugar
  • pinch Salt

Step 8

Place all the ingredients in the bowl, and stir to dissolve the sugar with a clean metal spoon for exactly 4 minutes; the mixture should be warm.
 

Step 9

Remove the bowl from the heat and beat with a hand or standing mixer on high speed, until cool and the mixture has turned into a meringue, no more than 5 minutes.
 

Step 10

The mixture is ready to use when it has formed stiff peaks. Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes, and take care to ice the cakes very quickly as the icing will start to set and is best when just made.
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