Make these cupcakes for your loved ones instead of giving them high fat high sugar version from a bakery. I rely on beets to make them look pink and sweet instead of using artificial food coloring.
Makes 12 cup cakes
- 1 1/4 cups oat flour
- 3/4 cup sugar
- 1/4 cup non-fat, skim milk
- 1/2 cup grated carrot
- 1/4 cup grated beets
- 1/2 cup frozen or fresh raspberries
- 1/4 cup canola or vegetable oil
- 1 egg white
- 1 teaspoons baking powder
- 1/4 teaspoons baking soda
- 8 ounces reduced-fat or non-fat cream cheese
- 1/2 cup powdered sugar
- 1/4 teaspoon almond extract
- 1/2 cup slivered almonds, toasted
- 1/8 teaspoon salt
- Preheat the oven to 350 °F. Line a 12-cup muffin pan with muffin papers. Prepare the icing. In a medium bowl beat cream cheese, sugar, extract, and salt until smooth. Set aside with almonds.
- In a large bowl, beat sugar, milk, carrots, beets, raspberries, and oil. Mix in flour, soda, and salt. Fill each muffin liner half full with batter. Bake 20-25 minutes until the tops of the cupcakes are lightly browned and spring back to the touch. Turn the cupcakes out on a cooling rack. Once cooled, the muffins can be stored in an air-tight container at room temperature for up to two days, or frozen for up to one month.
Nutritional Stats Per Serving (1 cupcake): 232 calories, 4 g protein, 34g carbohydrates, 8g fat (0 g saturated), 11 mg cholesterol, 2 g fiber, 133 mg sodium.
Weight Watchers® Points Plus: 4