Reduced Fat And Cholesterol Red Velvet Cake Food

SKINNY RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

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.

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.

GLUTEN FREE DAIRY FREE RED VELVET CAKE RECIPE

Steps:

• Preheat oven to 350°F. Lightly grease one 9x13 inch pan.
• In a large liquid measuring cup, mix together the milk and vinegar and set aside.
• Whisk together all the dry ingredients in a mixing bowl.
• Add the oil to the dry ingredients and whisk until evenly combined.
• Whisk the eggs, vanilla, and food coloring with the milk and vinegar, then add the wet ingredients to the dry ingredients and mix until combined.
• Pour the batter into the prepared 9x13 pan and bake until a toothpick inserted near the center comes out clean, about 30-35 minutes.
• Cool before frosting with cream cheese frosting or vegan frosting.

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 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 CAKE

Steps:

• Preheat oven to 350°F Grease & lightly flour two 9" cake pans.
• Combine sifted flour & salt; set aside.
• Put cocoa in small bowl. Gradually add food coloring, stirring until smooth. Set aside.
• With electric mixer at medium speed, cream together shortening & sugar. Beating 5 minutes until fluffy. (Do not shorten shortening/sugar creaming time!).
• Gradually add egg whites, beating for at least 30 seconds after each addition.
• With mixer at low speed, add flour mixture to sugar mixture alternately with buttermilk & vanilla, scraping sides of bowl as necessary.
• Add cocoa mixture. Blend well by hand. Do not beat.
• In small bowl, hand mix vinegar w/ baking soda. Stir briefly to mix, and then fold into cake batter. Do not beat.
• Pour batter into prepared cake pans. Bake 25-30 minutes or until toothpick tests done.
• To make frosting: Combine sugar, water, cream of tartar and salt in saucepan. Bring to boil, stirring until sugar is dissolved & mixture is syrupy.
• While beating with electric mixer, gradually add syrup to unbeaten egg whites in mixing bowl. Do not stop beating until stiff peaks form (about 7 minutes). Beat in vanilla.
• Allow cake layers to cool on rack 10 minutes before turning out, and let cool completely before frosting.

RED VELVET SHEET CAKE

Steps:

• Preheat the oven to 350F and prepare an 8'' x 13'' baking tray with parchment paper.
• Take four out of the eggs and divide eggs whites from yolks. Next, place the eggs whites into a medium-size bowl and set aside.
• Place the yolks and the two remaining eggs into a large bowl, add coconut oil, vanilla extract, and beetroot powder and whisk to combine. Then add granulated monk fruit, baking powder, and cocoa powder. Mix until combined.
• Add almond flour and combine. The batter will be stiff. Set aside the batter.
• Use an electric mixer to beat the egg whites until it forms firm peaks and when turning the bowl upside down, it doesn't move.
• Add one-third of the whipped egg whites into the cake mixture and gently combine. As it gets easier to mix, you can add coconut flour. Fold it in slowly to keep as much air inside as possible. Then add the remaining whipped egg whites by sections, until is all well combined.
• Pour the batter into the prepared tray and extend it evenly. Bake for 20-25 minutes or until the center of the cake is set. You can do the toothpick test to know when the cake is ready by inserting a clean toothpick, it should come out clean.
• To make the cream cheese frosting: Use an electric mixer to combine the ingredients, adjusting the sweetness to taste. I used a piping bag to frost the cake and to get a fancy look, but you can always use a knife, extending the frosting evenly.
• Refrigerate the cake for one hour before serving for the frosting to set.

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.