With Valentine’s day around the corner let me share a skinny version of the all time favorite Red velvet cupcake with a hint of chocolate flavour You can always cheat a bit and add the classic cream cheese frosting which is the classic combo. The recipe is adapted from the Cookbook Sweet and skinny by Marisa Churchill, so far I tried about 4 of her recipes and came out splendid! Most of the recipes are low fat and whole wheat and you can toss down it down with no guilt feelings.
So wait no more..lets whip up some red velvet cupcakes for the Valentine’s day!
Skinny Red Velvet Cupcake
Recipe from: Sweet and Skinny by Marisa Churchill
¾ Cup AP Flour
1 tbspn Cocoa powder
¾ tspn Baking powder
Pinch of salt
¾ Cup Low fat Yoghurt or buttermilk
3 tbspn Oil
1 tbspn Finely grated beet
½ tspn Red food colouring
1 egg+1 egg white
1/3-½ Cup Caster Sugar
Preheat the oven to 180 Degrees.
Sift together the dry ingredients- flour ,baking powder, cocoa powder and salt.
In another bowl mix together the buttermilk, oil, beet root, and food coloring.
In a large bowl beat together the egg and egg white, once it is foamy add the sugar and continue to beat for another 5 minutes until it is pale yellow.
Using a spatula fold in the flour alternating with buttermilk mix.
Scoop the batter to the cupcake moulds and beat it in preheated oven for 15 minutes.
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