Ribbon Cupcakes with Fluffy Cocoa Frosting

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 183.8
  • Total Fat: 6.5 g
  • Cholesterol: 0.3 mg
  • Sodium: 168.0 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.8 g

View full nutritional breakdown of Ribbon Cupcakes with Fluffy Cocoa Frosting calories by ingredient
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Number of Servings: 30


    Ribbon Cupcakes
    Smart Balance Buttery Spread, 8 tbsp (1 stick)
    Applesauce, unsweetened, .25 cup
    Granulated Sugar, 2 cups
    Flour, white, 3 cups
    Salt, .5 tsp
    Baking Powder, 4 tsp
    Milk, nonfat, 1.5 cup
    Egg white, 4, stiffly beaten
    Vanilla Extract, 1 tsp
    Strawberry Extract, 1 tsp
    Red food coloring.
    Cocoa, dry powder, unsweetened, 2 TBSP
    Baking Soda, 1/8 tsp
    2 TBSP water

    Fluffy Cocoa Frosting
    Milk, nonfat, 2/3 cup
    Flour, white, 3 TBSP
    Smart Balance Buttery Spread, 6 tbsp
    Shortening, Crisco, 5 tbsp
    Granulated Sugar, 2/3 cup
    Cocoa, dry powder, unsweetened, .25 cup
    Vanilla Extract, 1 tsp


Preheat oven to 350 degrees. Line muffin pans with muffin cups.
Cream Smart Balance Spread, sugar and applesauce.
In separate bowl, sift flour, salt and baking powder. Add flour mixture alternately with milk to creamed mixture. Fold in stiffly beaten egg whites. Divide batter into 3 equal parts.
To white part add vanilla extract.
To red part, add food coloring and strawberry extract.
To dark part, add cocoa powder, baking soda and water.
Spoon 1 TBSP of each color batter into 1 muffin cup.
Bake 15 minutes.

Fluffy Cocoa Frosting:
In a small saucepan, stir milk and flour until smooth. Cook over medium heat, stirring constantly until thick. Remove from heat and cool completely.
Cream buttery spread, crisco and sugar. Beat in cocoa. Add flour mixture and cream until sugar is dissolved. Beat in vanilla. Frost Ribbon cupcakes.

Number of Servings: 30

Recipe submitted by SparkPeople user CAVDUR.

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