Let’s celebrate this “shift” with some red velvet pupcakes.
The “shift” is the first few steps you take as you embark on your new journey towards your “crazy idea.” Congratulations! You’re on your way. So, let’s celebrate this newness, shall we?
Tomorrow is All Of My Love Day. Also, known as J13 because, well, it takes place on January 13th. Cynn, Ginger, Cayenne, and I started this All Of My Love Day annual tradition about 15 years ago when we graduated from Huffton University.
Full of ambition, “crazy ideas,” and ready to change the barking world, we wanted to make sure we made time to celebrate our journey and the love we have for each other. Plus, every pup needs a squad to hype them up on their accomplishments and keep them grounded as they work on their “shift.”
So, as we get together to celebrate, these Red Velvet Pupcakes are dedicated to our beautiful sisterhood with all of my love. Check out the recipe below.
And, I’d love to see how your pupcakes turned out. Share your Red Velvet Pupcakes on Instagram and tag @pupcakesugar.
Checkout the recipe below
After you’ve tried this recipe please share it with us @pupcakesugar on Instagram, Facebook, Twitter, or all three. We’d love to see how they turned out for you.
Yields
- 8 – 10 Mini Pupcakes
Ingredients
Red Velvet Pupcakes
- 1/2 Cup Whole Wheat Flour
- 1 Teaspoon Baking Powder
- 2 Tablespoons Beet Powder
- 1 Tablespoon Olive Oil
- 1/4 Cup Plain Yogurt
- 1 Tablespoon Water
- 1 Egg
“Cream Cheese” Frosting
- 1 Cup Pureed White Sweet Potato (1 Large White Sweet Potato)
Instructions
For Red Velvet Pupcakes
- 1Preheat oven to 350° F. Line 8 – 10 1.75-inch mini-muffin pan with paper bake cups and set aside.
- 2In small bowl mix together, flour, baking powder, and beet powder. Set aside.
- 3In a large mixing bowl add olive oil, yogurt, water, and egg. Beat on medium speed about 2 minutes or until combined.
- 4Add dry ingredients into the mixture and blend for approximately 2 minutes until well mixed.
- 5Fill each cupcake liner with 1 tablespoon of pupcake mix.
- 6Bake pupcakes for 13 – 15 minutes. Pupcakes are done when you can stick a toothpick into the cake and it comes out clean. The top of the pupcake should also be firm. If pupcakes aren’t done after 13 – 15 minutes, let them bake for another 2 – 3 minutes. Remove from pan and cool on wire rack.
- 7Pipe or spread “cream cheese” frosting on each pupcake.
For “Cream Cheese” Frosting
- 1Pour approximately 1-inch of water into a pot fitted for a steamer. Place the steamer on the pot and then place the white sweet potato into the steamer.
- 2Turn the burner on medium heat. Let the white sweet potato steam for 25 – 35 minutes. The white sweet potato is done when you can stick a fork completely through the potato.
- 3Remove potato from the steamer and peel the skin immediately. The white sweet potato will still be hot. Make sure to use a knife and fork to peel it.
- 4Cut the white sweet potato into 1-inch cubes. Place in the blender. Add 4 tablespoons of the water from the pot to enhance the flavor.
- 5Blend the ingredients until creamy.
- 6Remove mixture from the blender and place in a sealed container.
- 7Refrigerate the mixture overnight.
- 8Pipe or spread “cream cheese” frosting on each pupcake.
Notes
Pupcake Sugar in no way provides any warranty, express or implied, relating to any recipes on this website. The recipes are based on Sugar’s personal experiences with them. Please be aware that your pup may have allergies or other conditions that may make the recipes not suitable for their lifestyle— consult with your vet as needed or roll with your judgment as the pet parent in charge. Pupcake Sugar is not liable for upset tummies or any other outcomes of experimenting with our recipes on this site.
