2/14 Willie PMPS 72, +2~75, +4~90

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Christie & Willie (GA)

Christie & Willie (GA)

Member Since 2010
Yesterday's Condo

Sunny, furry purry day here today. Hopefully all the snow will be melted by the time I make it home! Late start this morning... overslept then had to make icing for the cupcakes I took to work today. Will be curious to see what people think... they are actually pretty healthy and made with beets, but I only told one person who is in weight watchers with me. :-D :-D :-D I had tried one last night and they were pretty darn good (couldn't subject people to almond meal and beet cupcakes without at least verifying they were edible! :lol: :lol: :lol: ). Herbie "helped" in the kitchen while Willie snoozed. He'd already staked out the spot on his bed that should have maximum sun right about now. :cool: :cool: :cool:

Hope everyone has a great day!
 
Re: 2/15 Willie AMPS 108, +2~125

Happy Valentines Day Christie, Willie, & Herbie! Our snow is gone and 50 here today. Thunderstorms tomorrow. Crazy weather!

Yum on the cupcakes. Can you pm me the recipe? It is probably better off telling people after they eat them. :lol:

Hope you all have a great day!
 
Re: 2/15 Willie AMPS 108, +2~125

Hi guys and happy valentines day! Willie I hope you are enjoying the sun .. mocha just loves to lay in it and heat her little body up, but today it is cloudy :sad: Have a great day guys!
 
Re: 2/15 Willie AMPS 108, +2~125

Beet cupcakes? I was trying to imagine that ... then I remembered it's Valentine's Day! :lol: :lol: One time I made "quacamole" out of pureed asparagus and took it to a party. I had a prize for the first person to guess what it was made of and no one did, until I gave a lot of hints.
Liz
 
Re: 2/15 Willie AMPS 108, +2~125

I was trying to imagine beet cupcakes :? , but now my limited imagination is consumed by asparagus quacamole! :lol:

Anyway, Willie looks good!
 
Re: 2/15 Willie AMPS 108, +2~125

I have a red velvet cake recipe that uses beets, too, but I haven't gotten around to trying it. My favorite brownie recipe uses prune baby food to enhance the dark chocolate flavor. Of course I do have to be careful who I tell that too, but no one believes me when I say it!

Turn it around, Willie....you're going the wrong way!!
 
Re: 2/15 Willie AMPS 108, +2~125

Come on down Willie!!!

Ummm...cupcakes...my fav. Recipe please? I make a killer chocolate mousse that uses tofu. Very WW friendly and so rich...no one ever suspects.

HAPPY VALENTINE'S DAY!!!
meheart.gif
 
Re: 2/15 Willie AMPS 108, +2~125

LOVE the cupcakes!! and I bet no one was the wiser... way cool!

Willie - you been good today? Make those greens for your bean?

Hope the day was a good one!
 
Re: 2/15 Willie PMPS 72, +2~75, +4~90

Willie says it is okay, so as requested...

Red Velvet Cupcakes (12)

For the cupcakes
3 large eggs
3/4 cup sugar
1/2 cup raw beets, peeled & finely grated
1 cup white flour (I used 1/2 c. white whole wheat flour and 1/2 c. ww pastry flour)
1/2 cup ground almonds
2 teaspoon baking powder
1 teaspoon red food coloring
2 teaspoon cocoa powder
1/3 cup buttermilk
1/4 teaspoon salt

For the icing
1 1/2 cups confectioners’ sugar
4 teaspoons water
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
1 medium egg white
Small pinch salt

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

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.

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

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

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

6. Bake for 30 minutes.

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

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

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.

10. The mixture is ready to use when it has formed stiff peaks.

11. 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.

Couple notes:

1. If you have a Whole Foods Market nearby, they sell almond meal in bulk. Otherwise, you can get it from Bob's Red Mill, though it is $10+ for a 1 lb. bag.

2. On the show, they specified dutch process cocoa, which can be hard to find. Your most likely mainstream grocery store option is the Ghiradelli Ground Chocolate and cocoa, which IS dutch process, it just says it on the back and not on the front of the can.

3. Be sure to wear gloves while grating the beets!

4. I used a quart sized ziploc to ice. Put the bag into a cup and fold the bag down along the sides. This lets you easily get the icing to the bottom of the bag. Then just snip a corner. The icing piped easily in a swirl, and gave a rose-like appearance that was very pretty!
 
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