Sweetheart Cupcakes

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

Make these cupcakes for your loved ones to help protect their heart. The oat flour helps to control cholesterol and beets have antioxidants to protect arteries. Give them a sweet treat that you can feel good about.

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.

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Make It A Meal

Serve with Gazpacho with Shrimp or Caesar Salad.

Wine Pairing

Rose champagne