3 1/2 cups flour
3/4 cup organic canola oil
24 teaspoons Stevia
6 tablespoons red food coloring
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons vanilla
1 1/2 teaspoons salt
1 cup 1% buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
6 large egg whites
2 8-ounce packages low fat cream cheese, softened
6 tablespoons organic canola oil
1 1/2 teaspoons vanilla extract
5 cups confectioners sugar, sifted
Preheat oven to 350 degrees.
Place cupcake papers in 3 12-cup muffin tins.
In a small bowl, sift the flour and set aside. In a large bowl, on the medium speed of an electric mixer, beat oil and Stevia until fluffy, about 5 minutes.
In a small bowl, whisk the red food coloring, cocoa, and vanilla together. Add to the batter and beat well.
Stir the salt into the buttermilk in a measuring cup. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are well mixed, but do not overbeat.
Stir the cider vinegar and baking soda together in a small bowl. Add to the batter and mix well.
Use a rubber spatula to scrape down the batter in the bowl, making sure the ingredients are well mixed and the batter is smooth.
In a large bowl, beat the egg whites into large fluffy peaks. Gently fold the beaten egg whites into the cake batter.
Fill the cupcake papers to 3/4 full. Bake 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cupcakes cool in the tins for 1 hour. Remove from the tins and cool completely on a wire rack.
In a large bowl, beat the cream cheese and oil on medium speed until smooth, about 3 minutes.
Add the vanilla and beat well.
Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.
Cover and chill icing for 1 to 2 hours.
When the cupcakes are cool, spread each generously with frosting.
Yield: 3 dozen cupcakes