Skinny In Pink Cupcakes Recipes

PINK PIGGY CUPCAKES

Pink Piggy Cupcakes image

Provided by Patrick and Gina Neely : Food Network

Categories dessert

Time 40m

Yield 12 servings

Number Of Ingredients 22

Ingredients

1 1/4 cups cake flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup sugar
2 eggs
1/3 cup vegetable oil
1/2 cup buttermilk
1 teaspoon white vinegar
1 teaspoon vanilla extract
1-ounce red food coloring gel
4 ounces cream cheese, room temperature
1/2 stick unsalted butter, room temperature
1/2 teaspoon vanilla extract
3 cups powdered sugar
1 small squeeze red food coloring gel
6 marshmallows, cut in 1/2, for decorating
12 sugar gummy candies (pink or red slices) cut in 1/2, for decorating
Black licorice string, for decorating, cut in 1/2-inch pieces
12 brown chocolate covered candies, for decorating (recommended: M and M's)

Steps:

For the cupcakes:
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
Whisk flour, cocoa powder, baking soda, baking powder and salt into a medium bowl, set aside.
In a large mixing bowl, using a hand held electric beater, cream butter and sugar together until light and fluffy. Add eggs and vegetable oil and beat well, then add the buttermilk, vinegar, vanilla extract and food coloring; beat until just combined. Add dry ingredients to the wet and blend until smooth and thoroughly combined.
Divide batter among the cupcake tins, filling 2/3 of the way full. Bake in the center rack of the oven for about 12 to 15 minutes or until a tester inserted into the center of the cupcake comes out clean. Let cool completely on a wire rack before frosting.
For the frosting:
In a medium bowl beat cream cheese and butter together until smooth and creamy. Stir in the vanilla extract. Add powdered sugar, 1 cup at a time, until desired consistency is reached. Stir in food coloring and mix until you get a light pink hue.
Frost cupcakes with cream cheese frosting. Frost half a marshmallow and place on each cupcake for the snout. Adorn pink gummy candies in appropriate ear locations curved side in. Place black licorice above snout to create eyes and place chocolate covered candies on snout to create nostrils.

SKINNY RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Skinny Red Velvet Cupcakes with Cream Cheese Frosting image

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

Ingredients

2 1/4 cups Gold Medal™ all-purpose flour
1 1/2 cups granulated sugar
1/4 cup unsweetened baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
1 1/4 cups buttermilk
2 teaspoons white vinegar
1 1/2 teaspoons vanilla
2 eggs
1 bottle (1 oz) red food color (about 2 tablespoons)
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
2 tablespoons butter, softened
2 teaspoons fat-free (skim) milk
1 teaspoon vanilla
4 cups powdered sugar

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

PINK VELVET CUPCAKES

Pink Velvet Cupcakes image

My daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share, too. -Paulette Smith, Winston-Salem, North Carolina

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
1-1/4 cups sugar
1/8 teaspoon pink paste food coloring
3 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
WHITE CHOCOLATE GANACHE:
2 cups white baking chips
1/2 cup heavy whipping cream
1 tablespoon butter
Pink coarse sugar and sugar pearls

Steps:

In a large bowl, cream the butter, sugar and food coloring until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once. , Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Frost cupcakes. Top cupcakes with coarse sugar and sugar pearls. Store in the refrigerator.

Nutrition Facts : Calories 266 calories, Fat 15g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 154mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.