Thursday, February 7, 2013

Low Calorie Red Velvet Cupcakes

Donna from the television show Suits is one of our favorite characters right now.  She is smart, witty, clever, and has her crap together.  In addition, she knows how to make justifications.  Have the skinny Starbucks in order to justify the whipped cream on top.  Well this cupcake is just like that.  We have a lower calorie cupcake  to compensate for the glorious mountain of our Cream Cheese Frosting.  This recipe has been adapted from a Weight Watchers Cookbook and was only 5 points for the entire cupcake.  Add in our cream cheese frosting with this red velvet cupcake is pretty perfect for Valentine's Day.

Start with a few ingredients.  Luckily, most of these should already be in the pantry.

These Low Calorie Red Velvet Cupcakes use sugar, vegetable oil, eggs, flour, unsweetened cocoa, baking soda, salt, low-fat buttermilk, red food coloring, white vinegar, vanilla extract and almond extract.

Combine 1 1/2 cups sugar and 1/4 cup  and 1/2 tablespoon of vegetable oil.  Add two eggs, one at a time and beat until creamy after each egg.

In a separate bowl, combine 3 tablespoons unsweetened cocoa, 1 teaspoon salt, 1 teaspoon baking soda, and 2 cups flour.

For the flour, spoon flour into a measuring cup and then level off with a knife.

Combine 1 cup buttermilk, 1 tablespoon red food coloring, 2 teaspoons white vinegar, 1 teaspoon vanilla extract and 1/2 teaspoon almond extract in a separate bowl.

Add flour mixture and buttermilk mixture alternately to the sugar mixture.

Be sure to start and end with the flour mixture.

Ashley's Tip: To spoon the batter in evenly use a 1/4 measuring cup.  It's makes the process easier. 

Bake the cupcakes at 350F for 16-18 minutes.  Let cool on a wire rack.

Top with some cream cheese frosting (our favorite recipe found here). 

Make sure to enjoy these red velvet cupcakes without feeling too guilty!!!


1 1/2 cup sugar
1/4 cup and 1/2 tablespoon vegetable oil
2 large eggs
2 cups all purpose flour
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup low fat buttermilk
1 tablespoon red food coloring
2 teaspoons white vinegar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Cream Cheese Frosting 

Combine sugar and vegetable oil in a large bowl.  Add in eggs one at a time, beating until creamy after each egg.
In a separate bowl, add flour (spoon into measuring cup), cocoa, baking soda, and salt.  
Combine in a medium bowl buttermilk, food coloring, vinegar, and both extracts. 
Add flour mixture and buttermilk mixture alternatively into sugar mixture.  Start and end with the flour mixture.
Spoon batter into the muffin cups.  
Bake at 350F for 16 -18 minutes.  Cool on wire racks.
Top with Cream Cheese Frosting and enjoy!