Red Velvet Cake Reduced Calorie Version Food

REDUCED FAT AND CHOLESTEROL RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 2 9-inch cake pans with cooking spray. Whisk together the whole wheat flour and salt in a bowl.
• Beat together the applesauce, 3/4 cup plus 1 tablespoon of sugar and sucralose baking blend, and egg substitute with an electric mixer on Medium speed in a large mixing bowl. In a small bowl, stir the cocoa powder and red food coloring together until smooth, and mix into the liquid ingredients. Gradually beat in the whole wheat flour mixture, alternating with buttermilk in several additions, and mix in 1 1/4 teaspoon of vanilla extract. In a small bowl, stir the vinegar and baking soda together, and mix into the batter. Pour batter into the cake pans, and tap the filled pans on the counter to remove air bubbles.
• Bake in the preheated oven until the cakes are set and a toothpick inserted into the center of a cake comes out clean, 20 to 25 minutes. Allow to cool completely before frosting.
• For frosting, place the vanilla yogurt and cottage cheese into the work bowl of a food processor, and process until smooth; add the cream cheese, and process again to smoothly blend the mixture. Add confectioners' sugar and 1 teaspoon of vanilla extract, and process again to make a smooth frosting, 30 seconds to 1 more minute, scraping the sides of the bowl. If frosting seems too stiff to spread, blend in skim milk, 1 teaspoon at a time, until the frosting is spreadable and smooth. Chill frosting for 1 hour before frosting cake. After frosting, chill cake before serving for easier cutting.

RED VELVET CAKE (REDUCED CALORIE VERSION)

Steps:

• Beat eggs and sugar together on medium high for 2-3 minutes. Add vanilla, oil, vinegar, food coloring and buttermilk and beat for another 1-2 minutes.
• Mix or sift flour, cocoa, baking soda, and salt.
• Mix dry and wet ingredients together slowly and beat after each addition until just combined.
• Spread into 2 prepared cake pans. Bake 25-30 minutes or until pick inserted comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans, cool for another 30 minutes before frosting.

RED VELVET VALENTINE HEARTS (MINI-CUPCAKES)

Steps:

• Preheat oven to 350 degrees.
• Prepare mini cupcake tins or heart-shaped tins with paper liners or spritz with non-stick cooking spray.
• In a large bowl whisk together all dry ingredients (excluding sugar!).
• In another large bowl mix together buttermilk or soured milk with vinegar and 1 teaspoons of vanilla extract.
• With an electric mixer cream butter and sugar until light and fluffy.
• Add egg yolks, one at a time until well incorporated.
• Slowly add half of dry mixture, followed by half of buttermilk mixture to creamed sugar mixture.
• Beat until just combined.
• Repeat until all of flour and buttermilk mixtures have been incorporated.
• Add 1/2 oz. of red food coloring, or more to your liking and mix well with mixer.
• Do not overbeat.
• In a small bowl, whisk or beat egg whites until stiff peaks form.
• Fold into cake batter.
• Fill each muffin tin 2/3 full with batter.
• Bake for 8-10 minutes until a toothpick inserted in the center comes out clean. WATCH CAREFULLY! You do not want these little cuties to burn!
• For Icing:.
• Combine powdered sugar, softened cream cheese, and 1 teaspoons vanilla extract and mix until creamy. Spread on cooled cupcakes and enjoy!