Cupcake Project #3: Skinny Red Velvet Cupcakes

                             

With diet season in full effect, there's no reason to skimp on the cupcakes. Instead skimp on the calories by swapping awesome ingredients like applesauce for oil;  egg whites (for eggs) and wheat flour for processed cake flour.  Your swaps will  provide the necessary moisture, texture and taste with less calories and a dollop of sweetness. Enjoy!

Servings: 26 • Serving Size: 1 cupcake • Calories: 140

For the Cupcakes
1 1/2 cups cake flour
1 cup white whole wheat flour
1 cup sugar
1 tbsp unsweetened cocoa powder
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp white vinegar
1/2 cup unsweetened apple sauce
1/4 cup butter, softened
1 egg
2 egg whites
2 tsp vanilla
1 1/3 cup fat-free buttermilk
1 tbsp red food coloring

For the Low Fat Cream Cheese Frosting
8 oz 1/3 fat cream cheese
1 cup powdered sugar
1 tsp vanilla extract

Preheat oven to 350. Line cupcake tins with liners. In a large mixing bowl, stir together flours, salt, cocoa, and baking powder. In a large bowl beat sugar, applesauce and butter. Add egg, egg whites and vanilla, and mix well. In a small bowl mix baking soda and vinegar; set aside. Add half of the dry ingredients into the egg mixture. Mix well, and then add buttermilk and red food coloring. Add the remaining dry ingredients and then fold in the vinegar and baking soda mixture. Pour in prepared cupcake liners 3/4 of the way. Bake 20-25 minutes or until a toothpick comes out clean. In the meantime make your frosting. Beat together the cream cheese, powdered sugar and vanilla until smooth. Let the cupcakes cool, then frost away.
(Recipe courtesy of Hello Beautiful.com. See article here)