Healthy Red Velvet cupcakes

2 eggs
5 packets stevia or Equal
2 tsp vanilla
1 tsp red food coloring
2 Tbsp buttermilk
1 Tbsp Agave Nectar
1/4 c. Whole wheat Pastry flour
2 Tbsp flaxseed meal
2 tsp unsweetened cocoa
1/8 tsp salt

Frosting: 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.