Red Velvet Mini Cupcakes – Skinny Recipe
Trying new recipes is a lot of fun for me, so I am always on a lookout for something new to cook or bake, and then share my experience with all of you.
Lately I have been interested in new recipes that are on a healthy side, to accommodate my family and readers, who are inquiring about these type of foods.
The Red Velvet Cupcakes recipe originated from a website I visit frequently, however I modified it slightly to fit the mini cupcakes I was making, to cut down on the total fat and calories per serving.
The icing for these cupcakes is in a form of a little rosette, and made with low fat cream cheese.
This recipe yields 24 mini cupcakes.
Red Velvet Mini Cupcakes – Skinny Recipe
Ingredients
- 3/4 cup cake flour (I used Softasilk flour)
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1 tsp. unsweetened cocoa
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. white vinegar
- 1/4 cup unsweetened applesauce
- 1/8 cup butter, softened
- 1 tsp. egg yolk
- 2 egg whites
- 1 tsp. vanilla extract
- 3/4 cup light buttermilk
- 2 tsp. red food coloring
- 4 oz. light or fat free cream cheese, room temperature
- 2 Tbs. butter, softened, not melted
- 1/2 cup confectioners sugar
- 1 tsp. vanilla extract
Cream Cheese Icing:
Instructions
- In a medium bowl mix cake flour, whole wheat flour, salt, cocoa, and baking powder. Set aside.
- In another bowl beat sugar, butter, and applesauce.
- Add egg yolk and whites to sugar mixture, and beat well until creamy.
- Mix in vanilla extract.
- Add 1/2 of the flour mixture to the egg mixture, and mix well.
- Mix in buttermilk and food coloring, until well incorporated.
- Add the remaining flour mixture, and mix well.
- In a separate container mix baking soda and vinegar.
- Fold this mixture into the batter.
- Line a mini cupcake pan with liners, and fill each almost to the top (leave about 1/8 inch space to the top).
- Preheat oven to 350 degrees F.
- Bake cupcakes for 15 minutes.
- Remove onto a cooling rack to cool off completely.
- Mix cream cheese and butter until smooth. Add vanilla, and gradually beat in confectioners sugar until icing is creamy.
- Add a drop of water at a time, if needed for creaminess.
- Use a cake decorating tool to dab each cupcake with a decorative icing rosette.
Cream Cheese Icing