Dye-free Red Velvet Lentil Cupcakes with Maple-Cream Cheese Frosting

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  • February 8, 2014 at 1:49 am
    Rachel White
    Participant

    Since there’s a holiday coming up where many people want red things to eat, I thought I’d send a link for a dye-free cupcake:

    http://nourishingjoy.com/red-velvet-lentil-cupcakes-with-maple-cream-cheese-frosting/

    May I encourage you to use either organic cocoa powder or fair trade cocoa powder? By doing so, you avoid buying cocoa from cocoa farms in Africa which engage in slave labor.

    Pls. look it up for yourself if you are unaware.

    Thanks.

    February 8, 2014 at 2:29 am
    missceegee
    Participant

    Yum! Thanks for sharing.

    February 8, 2014 at 3:25 am
    petitemom
    Participant

    Thanks, just pinned it!

    I would use half the sugar. That’s what I usually do!

    February 8, 2014 at 3:32 am
    Phobo
    Participant

    Thanks for sharing! I enjoy using beets to colour and sweeten things. I often add beet to whip cream and whip it up for frosting on cakes!

     

    Rachel

    February 8, 2014 at 3:40 am
    Rachel White
    Participant

    Yes, I usually use half the sugar, too. I would definitely try a half-cup before the full cup.

    I’m hoping to make this into a cake, too.

    February 9, 2014 at 4:42 pm
    Rachel White
    Participant

    And if you have and leftovers or one lonely beet left or cook it and puree them and mix in 1/4 of a cup beet purée (about 1 small beet’s worth), either raw or roasted, to your favorite pancake recipe.

    I have leftover juice from cooking the peels for the chickens, so I’m going to try beet jelly.

    Just some healthy food ideas for ya’ll during root vege season.

Viewing 6 posts - 1 through 6 (of 6 total)
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