RED VELVET CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
- In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
- Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
- Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.
GUILT-FREE RED VELVET CUPCAKES
Quick and Easy, Healthy, Skinny, Guilt-Free Red Velvet Cupcakes topped with cream cheese frosting and sprinkles
Provided by Brandi Crawford
Categories Dessert
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Fill a muffin tray with cupcake liners
- Combine the cake mix, Greek yogurt, water, egg whites, 1 teaspoon of vanilla, and baking powder in a mixing bowl. Mix for 2-3 minutes using an automated mixer.
- Fill each of the cupcake liners with batter.
- Bake for 12-15 minutes. (Mine were good right around 13-14 minutes.)
- Heat the cream cheese in small bowl in the microwave for 20 seconds to soften.
- Add the powdered sugar to the bowl. Using a mixer, beat on high until the frosting becomes thick. Add in 1 teaspoon of vanilla. Continue to beat until the texture becomes creamy.
- When the cupcakes have cooled, spread frosting on the top of each. Sprinkle with red sugar.
- Serve!
Nutrition Facts : Calories 87 kcal, ServingSize 1 serving
EASY GLUTEN FREE RED VELVET CUPCAKES
I got this recipe from http://www.glutenfreehub.com and wanted to share these wonderful little gems with everyone here! Because they really are a great cupcake, gluten free or not. My GF friend loves them (and so does my picky NON GF husband.) :-) (Note: I was able to find the Betty Crocker GF cake mix at Kroger).
Provided by Photo Momma
Categories Dessert
Time 40m
Yield 24 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Combine the first seven ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes. (The remaining ingredients are for the frosting!).
- Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 - 20 minutes, until a toothpick comes out clean when you stick it in the center.
- Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.
- For the Frosting:.
- Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt.
- Gradually add powdered sugar with the mixer on slow until desired sweetness/texture.
- These cupcakes should be kept in the refrigerator if they aren't eaten within 12-24 hours due to the cream cheese frosting!
RED VELVET CUPCAKES
Make and share this Red Velvet Cupcakes recipe from Food.com.
Provided by Chuck Hughes
Categories Dessert
Time 1h20m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- For the cake:.
- Preheat the oven to 350 degrees F.
- In a food processor, mix the sugar with the eggs, oil, yogurt, food coloring, vinegar, and vanilla. Add flour, cocoa, baking soda, and salt. Blend until just incorporated. Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn't overflow. Bake, rotating halfway through, for 25 to 30 minutes. Remove the cupcakes and let cool.
- For the icing:.
- In a bowl, beat the mascarpone, icing sugar, cream, and lemon zest together until the mixture is smooth. Spoon a dollop of mascarpone cream on the cupcakes.
Nutrition Facts : Calories 249.2, Fat 14.5, SaturatedFat 1.4, Cholesterol 16.8, Sodium 160.4, Carbohydrate 28.1, Fiber 0.4, Sugar 17.9, Protein 2.3
RED VELVET CUPCAKES
Make and share this Red Velvet Cupcakes recipe from Food.com.
Provided by triggatrigue
Categories Dessert
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 11
Steps:
- 1) Preheat oven to 350 degrees F & line cupcake pans with paper cups.
- 2) In a medium bowl, sift flour, sugar, baking soda, salt and cocoa powder.
- 3) In separate bowl, beat together oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- 4) Add dry ingredients to the wet ingredients and mix until smooth.
- 5) Fill each cupcake cup 2/3 full with batter and bake for about 20 minutes, or until a pick comes clean.
- 6) Let the cupcakes cool completely and frost with your favourite vanilla or cream cheese frosting!
Nutrition Facts : Calories 146.7, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.9, Sodium 166.4, Carbohydrate 23, Fiber 0.4, Sugar 13, Protein 2.2
HUNGRY GIRL RED VELVET INSANITY CUPCAKES (WW - 3 POINTS)
These cupcakes are so moist, so delicious, so RED, and so completely guilt-free, that writing extra words to introduce this recipe would be a complete and total waste of everyone's time. Serving Size: 1 frosted cupcake Calories: 134 Fat: 3g Sodium: 266mg Carbs: 25g Fiber: 0.75g Sugars: 11g Protein: 3g POINTS® value 3
Provided by xpnsve
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass.
- Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes).
- Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tablespoons Splenda until smooth. Fold in Cool Whip.
- Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl.
- Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 teaspoons Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked!
- Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan.
- Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them.
Nutrition Facts : Calories 39.7, Fat 1.1, SaturatedFat 0.6, Sodium 30.2, Carbohydrate 7.8, Fiber 0.2, Sugar 5.2, Protein 0.2
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