Image and Recipe Copyright
© 2003-2010 Jennifer Iserloh
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
Ingredients
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 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Icing:
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
Directions
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.
Make It A Meal
Serve with Gazpacho with Shrimp or Caesar Salad.
Wine Pairing
Rose champagne
