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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 186.4
  • Total Fat: 7.2 g
  • Cholesterol: 28.9 mg
  • Sodium: 93.3 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.5 g

View full nutritional breakdown of Red Velvet Cupcakes calories by ingredient
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Red Velvet Cupcakes

Submitted by: MARISACHURCHILL
Red Velvet Cupcakes

Introduction

Red velvet cake has been around since the 1920ís. The traditional creamy white frosting is made with milk and flour, but I think cream cheese gives the best flavor and texture. Add grated raw beets to the cupcakes for natural red color and sweetness. Red velvet cake has been around since the 1920ís. The traditional creamy white frosting is made with milk and flour, but I think cream cheese gives the best flavor and texture. Add grated raw beets to the cupcakes for natural red color and sweetness.
Number of Servings: 16

Ingredients

    Cupcakes
    1 1/2 cups cake flour
    1 tablespoon unsweetened cocoa
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 cup buttermilk
    1/3 cup grape seed or canola oil
    3 tablespoons finely grated raw beet
    1 1/2 tablespoon natural red food coloring
    2 large eggs
    2 egg whites, from large eggs
    1 cup granulated sugar

    Frosting
    6 ounces (3/4 cup) reduced-fat cream cheese
    3/4 cup powdered sugar
    1 vanilla bean or 1 teaspoon pure vanilla extract

Tips

Love this recipe? Check out Marisa Churchill's cookbook Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales for more low-fat, low-sugar recipes to keep you slim while satisfying your cravings!



Directions

Preheat the oven to 350įF. Line 16 muffin cups with cupcake liners.

To make the cupcakes: Sift the flour, cocoa, baking powder and salt into a small bowl. Sift a second time to remove any lumps. In another small bowl, whisk together the buttermilk, oil, beets and food coloring. Set these aside.

In a large bowl, using an electric mixer, beat the eggs and egg whites on high until they are foamy. Gradually add the sugar and continue to beat for about 6 minutes longer, or until the mixture is thick and pale yellow. Use a spatula to gently fold the flour mixture into the eggs, then fold in the buttermilk mixture.

Divide the batter evenly among the prepared muffin cups and bake for 15 minutes, or until a wooden skewer inserted in the center comes out clean. Transfer the cupcakes in their liners to a wire rack to cool at least 2 hours before frosting.

To make the frosting: Put the cream cheese into a medium bowl and sift in the powdered sugar. Use a paring knife to slit the vanilla bean lengthwise and scrape the seeds into the bowl. Beat with an electric mixer on medium until the frosting is completely smooth.

Frost the cupcakes and serve.


Serving Size:†Makes 16 cupcakes






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  • 2 of 2 people found this review helpful
    How is this healthy or good for weightloss??? - 5/13/14

    Reply from MARISACHURCHILL (5/15/14)
    Hi there! To answer your question, I'm a chef & nutritionist. I have actually cut the calories down by half. Average Red Velvet has abt 400 calories! I also replace part of the oil with buttermilk, use antioxidant rich grapeseed oil & grated raw beet to replace some of the sugar & add fiber.


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