Red Velvet Cupcakes

Like most people I did not get fat from eating salads and tofu all day long. I LOVE cupcakes, mainly all kinds. One day in March Dora and I had a bake-a-thon and we made awesome looking cupcakes and buttercream decorating frosting from scratch. One of my far-fetched dreams in life would be to open a cupcakery (patent?) and have Dora be like my head-decorator. Except everyone seems to be doing that now-a-days so its probably not going to happen. Anyway this post was not to talk about how much I love cupcakes, I'm not that much of a fatass… It was to give you one of my favorite recipes!

I do make an honest attempt (most of the time) to eat more healthy and lose weight so you could just imagine how stoked I was to find a recipe for red velvet cupcakes on Hungry Girl's website. These are absolutely amazing! Better than most red velvet cakes/cupcakes that I have had and what's best is they are only 140 calories per cupcake. Without further ado…



Ingredients:

Frosting

6 tbsp. Jet-Puffed Marshmallow Creme
6 tbsp. Cool Whip Free, thawed
1/4 cup fat-free cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)

Cupcakes

1 cup Devil's Food cake mix
1 cup Classic Yellow cake mix
Two 25-calorie diet hot cocoa mix packets
1/2 cup fat-free Egg Beaters
1/4 cup mini semi-sweet chocolate chips, divided
Entire bottle of red food coloring
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt

Directions:

Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked! Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them.