Low Cal Red Velvet Cupcakes Food

GUILT-FREE RED VELVET CUPCAKES

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!

RED VELVET MINI CUPCAKES

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.

RED VELVET CUPCAKES

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.

LOW CAL RED VELVET CUPCAKES

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.