Low Fat
Red Velvet Bottom Cup Cakes
Red Velvet Bottom Cup Cakes
Ingredients
Cream Cheese Filling
8 oz package 1/3 less fat cream cheese
8oz cream cheese 800 calories,
1 egg
1/3 cup splenda/sugar mix
Substitution for sugar
3/4 cup mini chocolate chips
1 teaspoon vanilla
Red Velvet Cake Batter
1-2/3 cups unbleached flour
8oz cream cheese 800 calories,
1 cup splenda/sugar mix
Substitution for sugar
4 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup water
1/3 cup canola oil
1 tablespoon vinegar
1 teaspoon vanilla
1/2 teaspoon Red food coloring
Preparation
Cream Cheese Filling- In small bowl mix cheese, egg, sugar and vanilla until smooth
- Stir in chocolate chips. Set aside
Cup Cake batter
- In mixing bowl whisk together all dry ingredients
- Add water, oil, vinegar and vanilla, then beat until smooth
- Stir in red food coloring
- Fill cupcake liners 1/3 full with red velvet cake batter
- Spoon cheese mixture on top
- Bake at 350 degrees 30-35 minutes
- DO NOT OVER COOK!!!
- Let cook completely before serving. Makes 24 cupcakes
I followed the recipe, i did overfill the cupcake cups so I would have large cupcakes, but doesn't everybody do that???
I love baking but a lot of people find it challenging. I like this recipe because you don't need mixer, a whisk does the job just as well. The cup cakes turned out great!!! Very moist and creamy. I hope you enjoy them .
Original recipe by: Sweet Simple Stuff
Adjusted with Love by: Me!
Nutritional Information
Amount per serving
Calories: 130
Total Fat: 4.7g
Protein: 3.1g
Carbohydrate: 21.1g
Fiber: 0.7g
Cholesterol: 28.1mg
Sodium: 118.3mg
