Healthy Red Velvet cupcakes
- Number of Servings: 9
Ingredients
2 eggs5 packets stevia or Equal2 tsp vanilla1 tsp red food coloring2 Tbsp buttermilk1 Tbsp Agave Nectar1/4 c. Whole wheat Pastry flour2 Tbsp flaxseed meal2 tsp unsweetened cocoa1/8 tsp saltFrosting: 2 Tbsp sugar free fat free prepared pudding 2 Tbsp fat free cream cheese. softened( not included in nutritional information )
line muffin tin with papers and spray lightly with cooking spray.
Separate egg yolks and whites, discarding one yolk.
Place yolk and whites in seperate bowls.
To whites: add 2 packets of sweetner, 1 tsp vanilla and 1/2 tsp food coloring. Set aside
To yolk: add 3 packets of sweetner, 1/2 tsp food coloring,. whisk about 3 minutes or until thickened. Add buttermilk & agave. whisk until combined.
In a small bowl stir together flour, flaxseed meal, cocoa powder & salt. Add this to buttermilk mixture and beat until combined.
Using electric mixer beat egg whites until stiff peaks. Fold egg whites into buttermilk mixture 1/3rd at a time being careful not to deflate the whites.
Spoon evenly into prepared muffin cups. Bake in a preheated 350 degree oven for 12 to 15 minutes, or until they spring back when lightly touched. Transfer cupcakes to a wire rack to cool.
Meanwhile, mix cream cheese & pudding together, spread evenly onto each cupcake.
Serving Size: makes nine small cupcakes
Number of Servings: 9
Recipe submitted by SparkPeople user WOODNROSES.
Separate egg yolks and whites, discarding one yolk.
Place yolk and whites in seperate bowls.
To whites: add 2 packets of sweetner, 1 tsp vanilla and 1/2 tsp food coloring. Set aside
To yolk: add 3 packets of sweetner, 1/2 tsp food coloring,. whisk about 3 minutes or until thickened. Add buttermilk & agave. whisk until combined.
In a small bowl stir together flour, flaxseed meal, cocoa powder & salt. Add this to buttermilk mixture and beat until combined.
Using electric mixer beat egg whites until stiff peaks. Fold egg whites into buttermilk mixture 1/3rd at a time being careful not to deflate the whites.
Spoon evenly into prepared muffin cups. Bake in a preheated 350 degree oven for 12 to 15 minutes, or until they spring back when lightly touched. Transfer cupcakes to a wire rack to cool.
Meanwhile, mix cream cheese & pudding together, spread evenly onto each cupcake.
Serving Size: makes nine small cupcakes
Number of Servings: 9
Recipe submitted by SparkPeople user WOODNROSES.
Nutritional Info Amount Per Serving
- Calories: 47.6
- Total Fat: 1.8 g
- Cholesterol: 22.7 mg
- Sodium: 40.8 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.0 g
- Protein: 2.6 g
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