Red Velvet Cupcakes with Whipped Cream Cheese Frosting - 21g Carbs, 1g Fiber
From: www.diabeteshealth.com and Marlene Koch - February 2010
Note:
Recipe courtesy of "Eat What You Love: More Than 300 Incredible Recipes
Low in Sugar, Fat and Calories" (Running Press 2010)
I can't think of a better way to say "I love you," than a perfect Red
Velvet Cupcake. These easy-to-make one-bowl cupcakes take the cake with
just 180 calories and a mere teaspoon of added sugar. (For comparison,
a typical cupcake bakery Red Velvet Cupcake with Cream Cheese Frosting
has over 500 royal calories and a whopping 15 teaspoons of sugar).
--> For the Cupcake
1 large egg
1/3 cup oil
1/4 cup sugar
3/4 tsp vanilla extract
3/4 cup Splenda granulated sweetener
2 Tbs red food coloring
1 1/2 cups PLUS 2 Tbsp cake flour
2 Tbsp cocoa powder
1 tsp baking powder
3/4 tsp baking soda
3/4 cup buttermilk
Preheat oven to 350 F. Coat a nonstick 12 muffin tin with nonstick
baking spray.
In a medium sized mixing bowl whisk egg until at least double in
volume, mix in oil, sugar, extract, sweetener, and red food color.
Sift together the flour, cocoa powder, baking powder and baking soda,
and stir 1/3 into the wet mixture. Add 1/3 of the milk and alternate
wet and dry ingredients until batter is smooth.
Scoop evenly into muffin tin, bake 15 minutes, until center springs
back when touched or a toothpick comes out clean. Cool completely.
--> For the Frosting
8 oz tub-style light cream cheese
4 oz non-fat cream cheese
1/4 cup Splenda granulated sweetener
1 cup light whipped topping
*A light dust of powdered sugar instead of frosting eliminates
40 calories, 2 grams of fat, and 2 grams of carbohydrate.
Place the cream cheeses in a small bowl and beat with an electric
mixer until smooth.
Add the sweetener and beat for 1 minute longer. On slow speed, beat
in the whipped topping, beating briefly just mixed.
Top each cupcake with 2 tablespoons of frosting.
Makes: 12 cupcakes
Serving Size: 1 cupcake
Nutrition per Serving:
180 Calories, 8g Total Fat, 20mg Cholesterol, 4g Protein,
200mg Sodium, 21g Carbs, 1g Fiber
Diabetic exchanges: 1 1/2 carbs, 1 1/2 fat
Weight Watchers point comparison: 3
