Red Velvet Cupcakes
- Number of Servings: 16
Ingredients
Cupcakes1 1/2 cups cake flour1 tablespoon unsweetened cocoa1 1/2 teaspoons baking powder1/2 teaspoon salt1/2 cup buttermilk1/3 cup grape seed or canola oil3 tablespoons finely grated raw beet1 1/2 tablespoon natural red food coloring2 large eggs2 egg whites, from large eggs1 cup granulated sugarFrosting6 ounces (3/4 cup) reduced-fat cream cheese3/4 cup powdered sugar1 vanilla bean or 1 teaspoon pure vanilla extract
Preheat the oven to 350°F. 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
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
Nutritional Info 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
Member Reviews
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NIGHTBUTTERFLY
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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FIRIMO
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