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Skinny Red Velvet Cupcakes
Nb persons: 26
Yield: 1 cupcake
Preparation time:
Total time:
Source: Gina's Weight Watcher Recipes
Red Velvet Cake is my weakness and I can't think of a better cake to eat on Valentine's Day. My 16 year old daughter started a baking blog called Pastries of a Chocoholic a few weeks ago (she's the baker in my house) and her red velvet cupcakes are amazing! I made it my mission this week to make a skinnier version of them for this week's post. It's always a challenge to lower the fat in baking so when these came out of the oven (fingers were crossed the whole time) I was so happy to see perfectly baked cupcakes. Topped with low fat cream cheese frosting you wouldn't even know these are light. Servings: 26 • Serving Size: 1 cupcake • Calories: 141 • Points: 3 pts • Points+: 4 pts | |
1 1/2 cups | cake flour |
1 cup | white whole wheat flour |
1 cup | sugar |
1 tbsp | unsweetened dutch-process cocoa |
1 tsp | salt |
1 tsp | baking powder |
1 tsp | baking soda |
1 tsp | white vinegar |
1/2 cup | unsweetened apple sauce |
1/4 cup | butter, softened |
1 | egg |
2 | egg whites |
2 tsp | vanilla |
1 1/3 cup | light buttermilk |
1 tbsp | red food coloring |
Preheat oven to 350. Line cupcake tins with liners. In a large mixing bowl, stir together flours, salt, cocoa, and baking powder. In another large bowl beat sugar, applesauce and butter. Beat in eggs and vanilla. In a separate bowl mix baking soda and vinegar. Add half of the dry ingredients into the egg mixture, mix well. Add buttermilk, red food coloring and mix well. Add the remaining dry ingredients and fold in vinegar and baking soda. Pour in prepared cupcake liners 3/4 of the way. Bake 20-25 minutes or until a toothpick inserted comes out clean. Cool , then frost with low fat cream cheese frosting. Makes 26 cupcakes. Low Fat Cream Cheese Frosting | |
8 oz | 1/3 fat Philadelphia Cream Cheese |
1 cup | powdered sugar |
1 tsp | vanilla extract |
Beat together cream cheese, powdered sugar and vanilla until smooth.
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