Secretly Healthy Red Velvet Whoopie Cakes

By Jackie618

Serving size: 1 cake Calories: 171.7kcal Saturated fat: 5.4g Unsaturated fat: 0.7g Carbohydrates: 27.8g Sugar: 17.3g Fiber: 2.1g Protein: 3.9g

Ingredients

• For the Filling:
• 1 1/4 cups whole wheat pastry flour
• 1/4 cup coconut sugar
• 2 tablespoons natural cocoa powder
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 cup steamed and cooled beets (about 2-3 large beets), pureéd until smooth
• 1/2 cup agave syrup
• 1/3 cup coconut oil, melted at room temperature
• 2 tablespoons lemon juice
• 1 tsp pure vanilla extract
• 2/3 cup low fat or fat free cream cheese
• 1 tablespoon agave syrup
• 1 teaspoon lemon juice
• 1 teaspoon pure vanilla extract
• 1-2 stevia packets (about 1/2 – 1 tsp powdered stevia)

Details

Adapted from nutritionistinthekitch.com

Preparation

Step 1

Preheat your oven to 350 degrees and line a 12-muffin tin with liners. (or use a silpat liner like I did!)
In a large bowl, whisk together the dry ingredients. Set aside.
In the bowl of a food processor, process the beet pureé, agave syrup, coconut oil, lemon juice, and vanilla extract. Process until completely smooth.
Add the wet mixture to the dry ingredients and mix until just combined, be sure not to overmix.
Equally distribute the batter between your prepared tins, and bake for 18 – 22 minutes, until a toothpick inserted into the center comes out clean. Let cool completely.
For the filling, combine all ingredients in a medium bowl. Use a hand mixer to fully combine and mix until smooth.
Once cooled slice the cupcakes in half and add about 1 tablespoon of filling to the bottom half, smooth, then place the top half on and push down lightly.