Red Velvet Cupcakes

This is also another recipe from Medi Weight, my dietary clinic. These turned out to be incredibly taste, especially the frosting, which shocked the hell out of me! It was thick and creamy, and...tasted just like original frosting. But keep in mind, this is NO SUGAR ;)

Source: http://www.mediweightlossclinics.com/patients/resources/nutritional/796/

Here are some of my own pictures:

Not my picture:

Preparation

Prep Time:	5 minutes
Cook Time:	20 minutes
Serves:	24
Serving Size:	1 mini cupcake

Ingredients

• 2 scoop(s) Red Velvet Premium Protein
• ½ cup Bob's Red Mill® Almond Meal/Flour
• ½ cup Splenda® granulated
• ½ tsp baking powder
• ½ tsp baking soda
• 2 oz plain, nonfat Greek yogurt
• ¾ cup unsweetened almond milk
• 2 large eggs
• 4 oz light cream cheese
• ½ tsp vanilla extract
• 2 Tbsp Splenda®

Directions

1. Preheat oven to 325 degrees F, and prepare cupcake tin with liners or nonstick spray.
2. Add dry ingredients to large bowl and mix well.
3. In a separate bowl, mix yogurt, eggs, and almond milk, and then add to dry ingredients, mixing well.
4. Pour batter into cupcake tin and bake 20 minutes or until cooked through.
5. For the frosting, powder the Splenda® (or stevia) by pulsing in a food processor. Add cream cheese and vanilla extract and pulse to combine.
6. Cool cupcakes completely before frosting.

Additional Notes

Store frosted cupcakes in refrigerator.

Nutrition Facts
Serving Size: 1 mini cupcake
Calories   44	Calories from Fat 27
% Daily Value *
Total Fat 3g	5%

	Saturated Fat 1g	5%
	Monounsaturated Fat 0g
	Polyunsaturated Fat 0g
	Trans Fat 0g

Cholesterol 24mg	8%
Sodium 72mg	3%
Potassium 11mg	0%
Total Carbohydrate 2g	1%

	Dietary Fiber 0g	0%
	Sugars 1g

Protein 3g

6%

Vitamin A	2%	Vitamin C	0%
Calcium	2%	Iron	6%

* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs.