Skinny Red Velvet Cupcakes with Cream Cheese Frosting

Ready in 45 minutes, plus overnight refrigeration • Makes 24 mini cupcakes

Ingredients

Red Velvet Cupcakes

• 1 1/4 cups whole wheat pastry flour
• 1/4 cup Sucanat, finely ground
• 3 tbsp raw cocoa powder
• 1 tsp baking powder
• 1/4 tsp coarse sea salt
• 1 cup beets, steamed and cooled
• 1/2 tsp vanilla-flavored liquid stevia (try: SweetLeaf Liquid Stevia Sweet Drops in Vanilla Crème)
• 2 tbsp raw honey
• 1/3 cup coconut butter
• 1 whole egg
• 2 egg whites
• 10 drops natural red food coloring liquid
• 1 cup Greek yogurt + 1 tbsp lemon juice (combine and set aside to curdle)
• 1 tsp natural vanilla extract
• 1 tsp natural chocolate extract
• Nonstick cooking spray

Cream Cheese Frosting

• 1 tbsp light coconut cream
• 2/3 cup fat-free cream cheese
• 1 tsp natural vanilla extract
• 1/4 tsp vanilla-flavored liquid stevia
• 1 tbsp raw honey
• Seeds of 1 vanilla bean (optional)

Instructions

1. To make coconut cream, refrigerate coconut milk overnight, then scoop cream off the top when separated.
2. Preheat oven to 350 FF. Spray a mini muffin tray with nonstick cooking spray.
3. To make cupcakes, combine all dry ingredients in a large bowl and set aside.
4. Puree beets and all wet ingredients in a food processor.
5. Combine wet and dry mixtures. Stir gently to combine.
6. Spoon batter into mini muffin cups and bake 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
7. While cupcakes cool, combine frosting ingredients and spoon into a piping bag. Refrigerate until cupcakes are ready to frost.
8. Once cool, frost cupcakes and serve the same day they are baked.

Nutrients per serving (1 cupcake): Calories: 70, Total Fats: 3 g, Saturated Fat: 2.5 g, Trans Fat: 0 g, Cholesterol: 10 mg, Sodium: 75 mg, Dietary Fiber: 2 g, Total Carbohydrates: 12 g, Sugars: 5 g, Protein: 4 g, Iron: 0 mg