Red Velvet Mini Cupcakes

Red Velvet Mini Cupcakes

Fall in love with these red velvet minis. At only 70 calories a cupcake, there's no reason to skip this dessert.

YIELDS

40 cupcakes

INGREDIENTS

Red Velvet Mini Cupcakes

  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 6 tablespoons cocoa powder, unsweetened
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick margarine (60% vegetable oil, zero trans fat), softened
  • 1/2 cup Born Sweet Zing™ Baking Blend
  • 2 tablespoons unsweetened applesauce
  • 2 large eggs, room temperature
  • 1/2 cup 1% milk
  • 1/2 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1/4 cup fat-free, plain Greek yogurt

Vanilla Cream Cheese Frosting

  • 8 ounces Neufchatel cheese, softened
  • 1/4 cup Born Sweet Zing™ Baking Blend
  • 2 tablespoons fat-free, plain Greek yogurt
  • 1 teaspoon vanilla extract

INSTRUCTIONS

Red Velvet Mini Cupcakes

Preheat oven to 350°F. Line 2 mini-muffin pans with 42 paper baking cups.

Mix flours, cocoa, baking soda and salt in medium bowl; set aside.

Beat margarine, Born Sweet Zing™ Baking Blend and applesauce in large mixing bowl at medium speed until light and fluffy. Add eggs, one at a time, scraping down sides of bowl with each addition.

In a small bowl combine milk and vinegar until curdled slightly. Add vanilla and red food coloring.

Slowly add half of the flour mixture to the margarine mixture, alternating with the milk mixture in between. Blend until just combined. DO NOT OVERMIX. Fold in yogurt until combined. Fill muffin cups 2/3 full.

Bake 15 minutes. Remove from oven; cool completely in pan.

Vanilla Cream Cheese Frosting

Beat together Neufchatel cheese, Born Sweet Zing™ Baking Blend, yogurt and vanilla until light and fluffy. Place in pastry bag with an open star tip and top 40 cupcakes with 1 1/2 teaspoons of frosting. Reserve 2 cupcakes for garnishing crumbs.

Cupcakes and frosting can be stored air-tight and frozen for up to one month.

This recipe was created in accordance with the 2015 meal planning guidelines published by the American Diabetes Association.