Red Velvet Cupcakes Recipe
All the flavour and colour of a classic red velvet cupcake without the food colouring. The addition of the ricotta cheese to the frosting brings down the sweetness and adds a touch more protein. Try this recipe, you will be pleasantly surprised!
For the cupcakes:
- 1 bottle (235 mL) Vanilla Ensure® Regular
- 500 mL (2 cups) all-purpose flour
- 15 mL (1 Tbsp) natural or pure cocoa powder*
- 7 mL (1 ½ tsp) baking powder
- 5 mL (1 tsp) salt
- 125 mL (½ cup) butter, softened
- 250 mL (1 cup) granulated sugar
- 2 eggs
- 60 mL (¼ cup) beet juice
- 5 mL (1 tsp) vanilla extract
- 15 mL (1 Tbsp) lemon juice
* Use pure or natural cocoa powder; avoid dutch processed cocoa powder for this recipe as it may affect the final colour.
For the frosting:
- 80 mL (⅓ cup) butter, softened
- 500 mL (2 cups) icing sugar
- 125 g (½ cup) part-skim ricotta cheese
- 15 mL (1 Tbsp) vanilla extract
How to make
- Preheat oven to 180°C (350°F). Line muffin pans with 20 paper baking cups.
- In a medium bowl, combine flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Mix in eggs, Ensure® Regular, beet juice, vanilla, and lemon juice. The batter will be very lumpy and may start to separate at this point – don’t worry, it gets smooth again once flour mixture is incorporated!
- Stir flour mixture into batter until just blended.
- Spoon batter into the prepared cups, dividing evenly. Bake for 20 to
- While cupcakes are baking, prepare frosting by beating together butter, ricotta cheese, and vanilla.
- Slowly add icing sugar, approximately 125 mL (½ cup) at a time, until desired consistency is obtained.
- Let cupcakes cool in the pan set over a wire rack before frosting.
Nutrition factsServing size: 1 cupcake with icing
- 10 g
- 160 mg
- 33 g
- Dietary fibre
- 0 g
- 4 g
Beet juice can be replaced with 30 mL (2 Tbsp) red food colouring.
No lemon juice? Use an equivalent amount of white vinegar.
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