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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!

Stephanie Jamain, RD, Dietitian at Abbott Nutrition

Ready in

45 minutes

Makes

20 cupcakes

Vegetarian

Respects lacto-ovo-vegetarian diet

Ingredients

  • 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

  1. Preheat oven to 180°C (350°F). Line muffin pans with 20 paper baking cups.
  2. In a medium bowl, combine flour, cocoa powder, baking powder, and salt.
  3. 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!
  4. Stir flour mixture into batter until just blended.
  5. Spoon batter into the prepared cups, dividing evenly. Bake for 20 to 25 minutes.
  6. While cupcakes are baking, prepare frosting by beating together butter, ricotta cheese, and vanilla.
  7. Slowly add icing sugar, approximately 125 mL (½ cup) at a time, until desired consistency is obtained.
  8. Let cupcakes cool in the pan set over a wire rack before frosting.

Tips

Beet juice can be replaced with 30 mL (2 Tbsp) red food colouring.

No lemon juice? Use an equivalent amount of white vinegar.

Nutrition facts

Serving Size: 1 cupcake with icing

Calories 230

Fat 10 g

Sodium 160 mg

Carbohydrate 33 g

Dietary fibre 0 g

Protein 4 g

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* From a survey of 1,038 independent-living adults aged 50+ who added 1 serving of Ensure® Protein Max 30 g per day for at least 5 days over a 2-week period, compared to control group (p<0.0001).

Canadian formulation is similar to the one used in the survey. Applies to Chocolate and Vanilla flavours.

† Compared to one serving (235 mL) of Ensure® Regular.
‡ Per 330-mL serving.

§ Brand of oral nutritional supplements.

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