Red Velvet Cupcakes

These work out at under than half a syn per cupcake providing you use the oats as your Healthy Extra B and the cream cheese as your Healthy Extra A

Makes 12 little cakes

70g rolled oats

1 tub Müllerlight toffee yogurt

1-2 tbsp water

4 tbsp cocoa powder

sweetener to taste

3-4 beetroots, depending on size

1 tbsp baking powder

4 eggs, separated

150g reduced fat cream cheese

200g fat free fromage frais

sweetener

a few drops of red food colouring

Soak the oats in the yogurt for at least two hours, ideally overnight. Add the cocoa powder and sweetener to taste. Add some water if necessary to make a soft consistency.

Peel and cook the beetroot until soft and mash using a potato masher or a fork. Be careful at this stage as it can be quite a slippery customer and bits have a habit of flying out of the bowl and staining whatever they land on.

Mix the beetroot in with the oats and add the baking powder.

In a clean bowl, whisk the egg whites until soft peaks form. In a separate bowl whisk the egg yolks. Mix the yolks with the oats and beetroot and carefully fold in the whites. 

 

Spoon in to 12 greased muffin cases and bake for 20-25 minutes at 180°C until a skewer inserted into the cake comes out clean. Leave to cool.

For the icing, mix together the cream cheese, fromage frais, sweetener to taste and a few drops of red food colouring. When the cakes are cool, pipe the icing on top.