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2 packages Foodstirs Vanilla Cupcake Mix
1 cup Greek yogurt
10 tablespoons butter, melted
1 vanilla bean
1 cup finely chopped toasted pecans
For the Glaze:
2 cups powdered sugar
2 tablespoons beet puree
1/2 vanilla bean
3 teaspoons lemon juice
2-3 teaspoons milk
Preheat oven to 350 degrees and butter and flour a 9” x 5” loaf pan.
Whisk eggs in large bowl. Slowly add in butter and continue whisking until mixture thickens. Next, add the inside of one vanilla bean.
Add 1/2 of the vanilla cake mix into the egg/butter mixture and whisk until blended. Mix half the Greek yogurt into the batter until fully incorporated. Add remaining dry mix and Greek yogurt, whisk until smooth.
Fold in finely chopped pecans until fully incorporated.
Pour batter into greased cake pan and bake for 30-35 minutes or until top of the cake is golden and toothpick comes out clean.
Allow cake to cool for 15 minutes before removing from pan. Run a knife along the side of the pan to ensure a clean removal.
For the glaze, puree raw diced beets and water in a food processor or blender until smooth.
In separate bowl whisk together powdered sugar, 2 Tablespoons of the beet puree, the inside of 1 vanilla bean and lemon juice. Whisk in milk 1 teaspoon at a time until thick yet pourable.
Drizzle the glaze over the completely cooled cake and top with chopped pecans. Let the cake sit for 20 minutes before slicing, then enjoy.
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