Monday, February 11, 2008

Red Velvet Cupcakes

The cake part is "healthy," but the frosting I used wasn't...Better a little healthy than not at all. :) You could use Fat Free Cool-Whip as icing if you wanted.

For Cupcakes -
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
Two 25-calorie diet hot cocoa mix packets
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt

3/4 stick of butter of margarine (melted)
3 oz. cream cheese (I used Fat Free), softened
2 tsp. vanilla
1-2 cups powdered sugar

Directions: Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked. Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. For frosting: Melt butter in microwave, add cream cheese and vanilla and beat until smooth. Add 1 c. powdered sugar and stir. Continue to add powdered sugar until you reach your desired consistency. Once cupcakes have cooled completely, evenly spread the frosting over them. Enjoy! MAKES 12 SERVINGS

Posted by: Nikki Hook

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