Red Velvet Cupcakes

cream-cheese-frosted-cupcakes Recipe
Quentin Bacon
Give red velvet cupcakes a citrusy twist by topping with Lemon-Cream Cheese Frosting.

Yield:

Makes 12 regular cupcakes (serving size: 1 cupcake)

Recipe Time

Prep: 20 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 390
Fat 16.1 g
Satfat 6.7 g
Monofat 5.9 g
Polyfat 1.9 g
Protein 6.7 g
Carbohydrate 55.9 g
Fiber 0.8 g
Cholesterol 52 mg
Iron 1.6 mg
Sodium 282 mg
Calcium 76 mg

Ingredients

1 1/4 cups cake flour
1/2 cup plus 2 tablespoons all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
1/4 cup canola oil
1 cup low-fat buttermilk
2 tablespoons unsweetened cocoa
2 tablespoons red food coloring
1 large egg
1 teaspoon pure vanilla extract

Preparation

1. Preheat oven to 350°. Place 12 muffin cup liners in muffin tin.

2. Place flours in a bowl. Sift sugar, baking soda, and salt into bowl.

3. Whisk butter and oil in a bowl. Add buttermilk and next 4 ingredients (through vanilla), whisking until well-combined. Add dry ingredients to wet.

4. Divide batter evenly among liners, and bake in middle of oven about 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to a wire rack to cool.

5. Pipe frosting on cakes with a star-tipped pastry bag.

Skinny it up! Skip the frosting for a 216-calorie treat.

Note:

Lori Powell,

May 2010
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