Red Velvet Cup Cake with A Healthy Twist

Ingredients:

 1 cup egg white

 3/4 cup sugar

 1-cup red beets, no salt, pureed

 1 cup whole wheat pastry flour

 1/2 cup ground almonds

 2-teaspoon baking powder

 2-teaspoon cocoa powder

 1/3 cup buttermilk

 1/4 teaspoon salt

Method:

1. Preheat the oven to 175° C. Fill 24 muffin cups with cupcake liners.

2. Combine the egg whites and sugar in a bowl, then beat at medium speed with a hand mixer for 2 minutes. Add pureed beets and buttermilk, stir to combine. 

3. In a separate bowl, combine the baking powder, whole-wheat flour, ground almonds, salt, and cocoa powder. Add to wet ingredients and mix to combine. 

4. Divide the batter among the muffin cups and bake until a toothpick inserted in the middle of a cupcake comes out clean, this takes 18 to 20 minutes.

5. Allow to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.