RED VELVET MINI CUPCAKES
Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 48 mini cupcakes (2 cupcakes per serving)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
- Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
- On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
- Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
- Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
Nutrition Facts : Calories 83 calorie, Fat 5 grams, SaturatedFat 0 grams, Cholesterol 4 milligrams, Sodium 50 milligrams, Carbohydrate 9 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 6 grams
RED VELVET CUPCAKES
This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 40m
Yield 30
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
- Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
- Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 37.8 g, Cholesterol 57.5 mg, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 173.6 mg, Sugar 28.3 g
SKINNY RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
Delicious red velvet cupcakes with less fat, saturated fat and cholesterol. What's not to love!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In large bowl, beat flour, granulated sugar, cocoa, baking soda and salt with whisk. Add remaining cake ingredients. Beat with electric mixer on low speed 30 seconds, scraping bowl once. Beat 2 minutes on medium speed, scraping bowl occasionally. Divide batter evenly among muffin cups (cups will be full).
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to cooling rack. Cool completely, about 30 minutes.
- In large bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until frosting is smooth and spreadable. Frost cooled cupcakes. Store loosely covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 33 g, TransFat 0 g
LOW CAL RED VELVET CUPCAKES
Yummy and super moist, you wont miss the old high calorie ones! My son's favorite is Red Velvet Cake and Cupcakes! I little bit of work, but well worth it!
Provided by Lady in love
Categories Dessert
Time 50m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees, Line a 12 hole muffin tray with cupcake liners.
- In a Lg bowl, add the 3 eggs, 3/4c sugar and 1/4tsp salt.
- Using a mixer, beat on med-high for about 5min, untill pale and doubled in size.
- Add the grated beets, 1c white flour, ground almonds, cocoa powder and 2tsp baking powder. Stir to combine ingredients.
- Add the buttermilk and 1tsp red food coloring, and beat again to make sure that all the ingredients are well mixed.
- Spoon batter into the cupcake liners, taking care not to fill more than two thirds of the way up or it will overflow when cooking.
- Bake for 30min. While cupcakes are cooking, make the icing.
- Prepare a double boiler.
- Place all 6 ingredients, Confectioner's sugar, water , vanilla, cream of tartar, egg white and a small pinch of salt in the bowl of the double boiler, and stir to dissolve the sugar with a clean metal spoon for exactly 4min , the mixture should be warm.
- Remove the bowl from the heat, and beat with a mixer on high speed, untill cool and the mixture has turned into a meringue, no more than 5min.
- The icing mixture is ready to use when it has formed stiff peaks.
- Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes, and take care to ice the cakes very quickly, as the icing will start to set and is best when just made.
Nutrition Facts : Calories 207.2, Fat 4.5, SaturatedFat 0.7, Cholesterol 53.1, Sodium 175.5, Carbohydrate 38, Fiber 1.2, Sugar 28.4, Protein 4.6
REDUCED FAT AND CHOLESTEROL RED VELVET CAKE
I made some alterations for this wonderful and rich Southern favorite! This cake has all the flavor and richness of a traditional red velvet cake, but you won't feel guilty while enjoying it! With the use of whole wheat flour instead of all-purpose, you are getting fiber and dessert in one! The frosting that goes with this cake is equally delicious and almost guilt free! This cake is delicious!
Provided by squeeziebrb
Categories Desserts Cakes Red Velvet Cake Recipes
Time 3h
Yield 16
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 2 9-inch cake pans with cooking spray. Whisk together the whole wheat flour and salt in a bowl.
- Beat together the applesauce, 3/4 cup plus 1 tablespoon of sugar and sucralose baking blend, and egg substitute with an electric mixer on Medium speed in a large mixing bowl. In a small bowl, stir the cocoa powder and red food coloring together until smooth, and mix into the liquid ingredients. Gradually beat in the whole wheat flour mixture, alternating with buttermilk in several additions, and mix in 1 1/4 teaspoon of vanilla extract. In a small bowl, stir the vinegar and baking soda together, and mix into the batter. Pour batter into the cake pans, and tap the filled pans on the counter to remove air bubbles.
- Bake in the preheated oven until the cakes are set and a toothpick inserted into the center of a cake comes out clean, 20 to 25 minutes. Allow to cool completely before frosting.
- For frosting, place the vanilla yogurt and cottage cheese into the work bowl of a food processor, and process until smooth; add the cream cheese, and process again to smoothly blend the mixture. Add confectioners' sugar and 1 teaspoon of vanilla extract, and process again to make a smooth frosting, 30 seconds to 1 more minute, scraping the sides of the bowl. If frosting seems too stiff to spread, blend in skim milk, 1 teaspoon at a time, until the frosting is spreadable and smooth. Chill frosting for 1 hour before frosting cake. After frosting, chill cake before serving for easier cutting.
Nutrition Facts : Calories 202.1 calories, Carbohydrate 36.3 g, Cholesterol 3.6 mg, Fat 1.3 g, Fiber 2.5 g, Protein 10 g, SaturatedFat 0.5 g, Sodium 457.5 mg, Sugar 21.7 g
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