Red Velvet Cupcake W/Whipped Cream Cheese Frosting for Diabetics

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READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Frosting:
  • 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 until just mixed.
  • Cupcakes:
  • Preheat oven to 350°F Coat a nonstick 12 muffin tin with nonstick baking spray or line with cupcake liners.
  • In a medium-sized mixing bowl whisk egg until at least double in volume, mix in oil, sugar, vanilla 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.
  • Top each cupcake with 2 tablespoons of frosting.
  • *A light dusting of powdered sugar instead of frosting eliminates 40 calories, 2 grams of fat, and 2 grams of carbohydrates.
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