Red Velvet Cupcake W/Whipped Cream Cheese Frosting for Diabetics |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I can't think of a better way to say I love you, than a perfect Red Velvet Cupcake. These easy-to-make one-bowl cupcakes take the cake with just 180 calories and a mere teaspoon of added sugar. (For comparison, a typical bakery Red Velvet Cupcake with Cream Cheese Frosting has over 500 calories and a whopping 15 teaspoons of sugar). Recipe courtesy of Diabetes Health newsletter. Ingredients:
8 ounces light cream cheese, softened |
4 ounces fat-free cream cheese, softened |
1/4 cup splenda granluated artificial sweetener |
1 cup light whipped topping |
1 large egg |
1/3 cup oil |
1/4 cup sugar |
3/4 teaspoon vanilla extract |
3/4 cup splenda granulated artificial sweetener |
2 tablespoons red food coloring |
1 1/2 cups cake flour, plus 2 tbsp cake flour |
2 tablespoons cocoa powder |
1 teaspoon baking powder |
3/4 teaspoon baking soda |
3/4 cup buttermilk |
Directions:
1. Frosting:.
2. Place the cream cheeses in a small bowl and beat with an electric mixer until smooth.
3. Add the sweetener and beat for 1 minute longer. On slow speed, beat in the whipped topping, beating briefly until just mixed.
4. Cupcakes:.
5. Preheat oven to 350°F Coat a nonstick 12 muffin tin with nonstick baking spray or line with cupcake liners.
6. In a medium-sized mixing bowl whisk egg until at least double in volume, mix in oil, sugar, vanilla extract, sweetener, and red food color.
7. Sift together the flour, cocoa powder, baking powder and baking soda, and stir 1/3 into the wet mixture. Add 1/3 of the milk and alternate wet and dry ingredients until batter is smooth.
8. Scoop evenly into muffin tin, bake 15 minutes, until center springs back when touched or a toothpick comes out clean. Cool completely.
9. Top each cupcake with 2 tablespoons of frosting.
10. *A light dusting of powdered sugar instead of frosting eliminates 40 calories, 2 grams of fat, and 2 grams of carbohydrates.
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