The old saying goes, ” The way to a man’s heart is through his stomach.” Well my saying goes, “The way to anyone’s heart is with chocolate.” Especially when you present these adorable cupcakes. What a wonderful way to say I love you! Some believe Red Velvet cake originally came from Down South and was once the signature dessert at the Waldorf Astoria, in the 1920s. Red Velvet cake has become an American favorite more recently.Sprinkles in Beverly Hills makes a very popular Red Velvet cupcake. People line up outside to buy one of these yummers. I thought it might be fun to remake them skinny! They taste sinfully delicious when frosted with my Skinny Cream Cheese Frosting. One of these dreamy cakes has 220 calories and 5g fat.
Ingredients
Ingredients for Cake:
- 1 box Duncan Hines Devils Food Cake Mix
- 2 tablespoons flour
- 1 (3.4 oz.) package instant chocolate pudding mix
- 1 cup buttermilk
- ½ cup warm water
- ¼ cup unsweetened applesauce
- 2 tablespoons canola oil
- 1 ounce bottle red food coloring
- 2 eggs, I love Egg-Land’s Best eggs
- 2 egg whites
Ingredients for Skinny Cream Cheese Frosting:
- 4 ounces reduced-fat cream cheese (½ of an 8 ounce package), see shopping tip
- 1½ cup powdered sugar
- 1 tablespoon reduced-fat milk
- Valentine candy for decorations, if desired
Instructions
- Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray. Line the cups with cupcake paper.
- In an electric mixer or using a hand mixer, combine all of the cupcake ingredients except the eggs and whites. Beat well.
- Add the eggs and egg whites and beat well.
- Fill each cupcake cup just to the top. Do not mound or overfill.
- Bake for 25-30 minutes until a toothpick inserted comes out clean. Let them cool before frosting. Bake the remaining 6 cupcakes and cool.
- To make the frosting: Using a mixer, whip the cream cheese until smooth. Add the powder sugar, milk and mix until smooth. It should be quite thick.
- Frost each cupcake and decorate with a Valentine candy, red and pink sugar, or sprinkles, if desired.
- Store in the refrigerator.
Notes
Makes 18 cupcakes
Food Facts
Some food historians think red velvet cake originated as a devil’s food cake. Chocolate devil’s food cakes became very popular in the early 1900s. Though some believe a chemical reaction between the old-style baking sodas and processed cocoa powders sometimes gave the cake a red tint, this phenomenon is actually created by adding a generous amount of red coloring.
Shopping Tips
You’ll find decorative cupcake papers or festive candies at most supermarkets or crafts stores such as Michael’s.
Substitution Tips
You can prepare the cake batter and bake in a Bundt pan instead of making cupcakes. Coat a Bundt pan with cooking spray. Fill cake pan evenly with batter. Bake for 55-60 minutes until a toothpick inserted comes out clean. When cake is cooled a little, remove from pan. Cool completely and drizzle frosting over the top of the cake.
Storage Tips
These cupcakes freeze great. I love to bake a recipe, let cool and frost. Once the frosting sets, freeze in plastic containers. When ready to eat, zap in the microwave for about 40 seconds. If you’re using foil-lined cupcake papers, be sure to remove them before heating in a microwave. Or, let them defrost on the kitchen counter. Weight Watchers Freestyle SmartPoints 9-Blue (with frosting)
Weight Watchers Freestyle SmartPoints 8-Blue (without frosting)
Weight Watchers SmartPoints 10-Green(with frosting)
Weight Watchers SmartPoints 6-Green (without frosting)
Weight Watchers POINTS PLUS 6 (with frosting)
Weight Watchers POINTS PLUS 4 (without frosting)
Food Facts
Some food historians think red velvet cake originated as a devil’s food cake. Chocolate devil’s food cakes became very popular in the early 1900s. Though some believe a chemical reaction between the old-style baking sodas and processed cocoa powders sometimes gave the cake a red tint, this phenomenon is actually created by adding a generous amount of red coloring.
Shopping Tips
You’ll find decorative cupcake papers or festive candies at most supermarkets or crafts stores such as Michael’s.
Substitution Tips
You can prepare the cake batter and bake in a Bundt pan instead of making cupcakes. Coat a Bundt pan with cooking spray. Fill cake pan evenly with batter. Bake for 55-60 minutes until a toothpick inserted comes out clean. When cake is cooled a little, remove from pan. Cool completely and drizzle frosting over the top of the cake.
Storage Tips
These cupcakes freeze great. I love to bake a recipe, let cool and frost. Once the frosting sets, freeze in plastic containers. When ready to eat, zap in the microwave for about 40 seconds. If you’re using foil-lined cupcake papers, be sure to remove them before heating in a microwave. Or, let them defrost on the kitchen counter. Weight Watchers Freestyle SmartPoints 9-Blue (with frosting)
Weight Watchers Freestyle SmartPoints 8-Blue (without frosting)
Weight Watchers SmartPoints 10-Green(with frosting)
Weight Watchers SmartPoints 6-Green (without frosting)
Weight Watchers POINTS PLUS 6 (with frosting)
Weight Watchers POINTS PLUS 4 (without frosting)
| SKINNY FACTS: for 1 cupcake including frosting 220 calories, 5g fat, 2g sat fat, 4g prot, 36g carbs, 1g fiber, 408mg sod, 26g sugar |
| SKINNY FACTS: for 1 cupcake without frosting 149 calories, 5g fat, 1g sat. fat, 21mg chol, 3g protein, 25g carbs, 1g fiber, 395mg sodium, 16g sugarFACTS: for Freestyle SmartPoints (with frosting) 184 calories, 1g sat. fat, 2g protein, 25g sugar |
Skinny Facts
Serving: 1cupcakeCalories: 220kcalCarbohydrates: 36gProtein: 4gFat: 5gSaturated Fat: 2gSodium: 408mgFiber: 1gSugar: 26gBlue Smart Points: 9Green Smart Points: 10Plus Points: 6
