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Beet Juice Pupcakes
Recipe for fiber-filled Beet Juice Pupcakes. Beautiful red cake, that looks fantastic and also helps to maintain healthy indigestion.
Frost beet juice pup cakes with low-fat cottage cheese frosting and they are a very well-balanced and healthy dog treat. These beet juice pupcakes are bound to be a hit with the dog in your life.
This recipe makes a red cake that seems to keep very moist. My dog loves them.
Ingredients:
- 1/4 cup canola oil
- 1/2 cup light brown sugar
- 1 cup applesauce
- 1/3 cup beet puree or fresh beet juice
- 1 1/2 cups whole wheat flour
- 2 tsp baking powder
Preparation:
- Heat oven to 180C (350F).
- In a large bowl whisk together oil and sugar.
- Stir in applesauce and beet juice/puree.
- Combine flour and baking powder in a separate bowl.
- Combine flour mixture and wet ingredients.
- Spoon into cupcake tins, lined with cupcake papers.
- Bake for about 30 minutes or until a toothpick inserted in the center come out clean.
- Frost beetroot juice pupcakes when cold.
Frosting
- 1 cup low-fat cottage cheese
Puree cottage cheese in a food processor until smooth (about 30 seconds).
