Saturday, November 28, 2009

Red Velvet


So when I saw a recipe in this months issue of Cooking Light for healthy Red Velvet cupcakes I was intrigued. I mean, healthy and red velvet aren't words I usually find in the same sentence. And let's be honest - usually recipes tagged healthy end up being sick.
Remember in the 90's when everyone substituted applesauce for butter or oil in all their recipes. Now, if you do this good for you - seriously, you are a better woman than me. But when my YW leaders brought those healthy treats I swear, there was a collective groan. I mean, if I am going to eat a cookie, I want a cookie. Not something that looks, smells and tastes nothing like a cookie. However, when I looked over this recipe there was no Applesauce to be found. Actually, there was butter - REAL butter, sugar, cream cheese and buttermilk...just in smaller quantities than usual. A recipe that would usually call for 2 or 3 sticks of butter only asked for 6TB. So, I took a dive into diet cupcakes and well...they were delicious. At less than 200 calories per cupcake (and that includes the frosting folks) they are a sensible treat for this girl who is trying to keep her clothing fitting during the holidays.

Ingredients

  • Cupcakes:
  • Cooking spray
  • 10 ounce cake flour (about 2 1/2 cups)
  • 3 tablespoons unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 6 tablespoons unsalted butter, softened
  • 2 large eggs
  • 1 1/4 cups nonfat buttermilk
  • 1 1/2 teaspoons white vinegar
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons red food coloring (about 1 ounce)

  • Frosting:
  • 5 tablespoons butter, softened
  • 4 teaspoons nonfat buttermilk
  • 1 (8-ounce) block cream cheese, softened
  • 3 1/2 cups powdered sugar (about 1 pound)
  • 1 1/4 teaspoons vanilla extract

Preparation

1. Preheat oven to 350°.

2. To prepare the cupcakes, place 30 paper muffin cup liners in muffin cups; coat with cooking spray.

3. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and unsalted butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 1/4 cups nonfat buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, 1 1/2 teaspoons vanilla, and food coloring; beat well.

4. Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire racks.

5. To prepare frosting, beat 5 tablespoons butter, 4 teaspoons nonfat buttermilk, and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth. Add 1 1/4 teaspoons vanilla; beat well. Spread frosting evenly over cupcakes.

1 comment:

Sha said...

Do I need to make these.... ummmmmm, YEAH!