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
MINI RED VELVET CUPCAKES WITH WHITE CHOCOLATE MOUSSE
Mini red velvet cupcakes are filled and topped with creamy white chocolate mousse.
Provided by Allrecipes Member
Time 3h42m
Yield 18
Number Of Ingredients 14
Steps:
- For White Chocolate Mousse, in a medium microwave-safe bowl, combine Ghirardelli® Classic White Chocolate Baking Chips, whipping cream, and cream cheese. Cook on medium power (50 percent) for 3 to 4 minutes, stirring every 60 seconds. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth. Cover and chill for 3 hours or until well chilled.
- Preheat oven to 350 degrees F. Line eighteen 1-1/4-inch muffin cups with paper bake cups. Set aside.
- For batter, in a small bowl, stir together flour, Ghirardelli Unsweetened Cocoa, and salt; set aside. In a large bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar; beat on medium speed until combined. Beat on medium speed for 2 minutes more, scraping bowl occasionally. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl, combine baking soda and vinegar; stir into batter.
- Divide batter among the prepared muffin cups. Bake for 12 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack for 5 minutes. Remove from cups and cool completely on a wire rack.*
- When cupcakes are cool, beat White Chocolate Mousse with an electric mixer on medium to high speed until light and fluffy. Spoon mixture either into a pastry bag fitted with a large star tip, or spoon into a large self-sealing plastic bag and snip off the corner.
- Insert pastry bag into top of each cupcake; squeeze as much filling into center of each as possible (you will see top of cupcake start to expand). Pipe a small amount of mousse mixture onto the top of each cake. (If using a plastic bag without a pastry tip, cut a slit into the top of each cupcake before squeezing in filling.) Enjoy immediately or chill in an airtight container for up to 4 hours.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 24.3 g, Cholesterol 44.3 mg, Fat 15.6 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 9.5 g, Sodium 115.9 mg, Sugar 18.4 g
MINI RED VELVET CUPCAKES WITH WHITE CHOCOLATE MOUSSE
Mini red velvet cupcakes are filled and topped with creamy white chocolate mousse.
Provided by Allrecipes Member
Time 3h42m
Yield 18
Number Of Ingredients 14
Steps:
- For White Chocolate Mousse, in a medium microwave-safe bowl, combine Ghirardelli® Classic White Chocolate Baking Chips, whipping cream, and cream cheese. Cook on medium power (50 percent) for 3 to 4 minutes, stirring every 60 seconds. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth. Cover and chill for 3 hours or until well chilled.
- Preheat oven to 350 degrees F. Line eighteen 1-1/4-inch muffin cups with paper bake cups. Set aside.
- For batter, in a small bowl, stir together flour, Ghirardelli Unsweetened Cocoa, and salt; set aside. In a large bowl, beat softened butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar; beat on medium speed until combined. Beat on medium speed for 2 minutes more, scraping bowl occasionally. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl, combine baking soda and vinegar; stir into batter.
- Divide batter among the prepared muffin cups. Bake for 12 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack for 5 minutes. Remove from cups and cool completely on a wire rack.*
- When cupcakes are cool, beat White Chocolate Mousse with an electric mixer on medium to high speed until light and fluffy. Spoon mixture either into a pastry bag fitted with a large star tip, or spoon into a large self-sealing plastic bag and snip off the corner.
- Insert pastry bag into top of each cupcake; squeeze as much filling into center of each as possible (you will see top of cupcake start to expand). Pipe a small amount of mousse mixture onto the top of each cake. (If using a plastic bag without a pastry tip, cut a slit into the top of each cupcake before squeezing in filling.) Enjoy immediately or chill in an airtight container for up to 4 hours.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 24.3 g, Cholesterol 44.3 mg, Fat 15.6 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 9.5 g, Sodium 115.9 mg, Sugar 18.4 g
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