Sprinkles, in Beverly Hills, makes a very popular Red Velvet cupcake. People line up outside to buy one of these yummy treats. I thought it might be fun to remake them skinny! They taste sinfully delicious when frosted with my skinny cream cheese frosting. Now one of these dreamy, skinny cupcakes has 225 calories and 8 grams of fat. Just one of Sprinkles Red Velvet cupcakes has 497 calories and almost 27 grams of fat!
- 1 (16.50 oz.) 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 oz. red food coloring
- 2 eggs, I love Egg-Land’s Best eggs
- 2 egg whites
Skinny Cream Cheese Frosting Ingredients:
- 4 oz. reduced-fat cream cheese (½ of an 8 oz. package)
- 1½ cup powdered sugar
- 1 tablespoon reduced-fat milk
- Sprinkles for decoration, optional (I used gold and silver sprinkles I found at the supermarket)
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 the cupcake ingredients except the eggs and whites. Beat well.
Add the eggs, egg whites and mix well.
Fill each 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 sprinkles, if desired.
Store in the refrigerator.
Makes 18 cupcakes
Some food historians believe Red Velvet cake originally came from Down South and was once the signature dessert at the Waldorf Astoria in the 1920s.
Though some believe a chemical reaction between the old-style baking sodas and processed cocoa powders gave the cake a red tint, this phenomenon is actually created by adding a generous amount of red coloring.
You’ll find decorative cupcake papers or festive sprinkles at most supermarkets or crafts stores such as Michael’s.
You can prepare the cake batter and bake in a Bundt pan instead of making cupcakes. Coat a Bundt pan with cooking spray. Fill the 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.
If you’re not serving for company, these cupcakes freeze great. I love to bake a recipe, let it cool, and frost. Once the frosting sets, freeze in plastic containers or small plastic bags. 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 microwave. Or, let them defrost on the kitchen counter.
WW Freestyle SmartPoints 9-Blue
WW SmartPoints 10-Green
WW POINTS PLUS 6
|SKINNY FACTS: for 1 cupcake including frosting
225 calories, 8g fat, 2g sat. fat, 23mg chol, 4g protein, 37g carbs, 1g fiber, 387mg sodium, 14g sugar
|FACTS: for Freestyle SmartPoints
184 calories, 1g sat. fat, 2g protein, 25g sugar
Serving: 1cupcakeCalories: 225kcalCarbohydrates: 37gProtein: 4gFat: 8gSaturated Fat: 2gCholesterol: 23mgSodium: 387mgFiber: 1gSugar: 14gBlue Smart Points: 9Green Smart Points: 10Plus Points: 6