Don't mind if I do...
Red Velvet Cupcakes - (lower fat)
2 1/2 cups flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1/4 cup cocoa powder
1 1/2 cups unsweetened applesauce
1 cup low-fat buttermilk, room temperature
2 large eggs, room temperature
2 TBSP red food coloring
1 tsp white distilled vinegar
2 tsp vanilla extract
Preheat the oven to 350°F. Grease cupcake pans
Sift all of your dry ingredients together in a bowl. In the bowl of your electric mixer, blend the applesauce, buttermilk, eggs, food coloring, vinegar and vanilla. Add the dry ingredients and mix until incorporated.
mmmm red batter!
Pour into prepared pans and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Cool completely.
Low fat cream cheese icing
8 oz low fat cream cheese (at room temp)
8 oz (1 stick) low fat butter (at room temp)
2 cups powdered sugar
1 tsp vanilla extract
In a stand mixer, on medium speed cream the butter and cream cheese until cream. On low speed mix in the powdered sugar and the vanilla and beat until fluffy about 2-3 minutes.
Transfer to a pastry bag, or my style - a large ziplock bag and cut a small hole in the corner. Frost your yummy cooled cupcakes. PLEASE AND THANK YOU
No comments:
Post a Comment