Low Cal Red Velvet Cupcakes Recipes

Steps:

• Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
• Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
• Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
• Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Steps:

• Preheat oven to 350 degrees, Line a 12 hole muffin tray with cupcake liners.
• In a Lg bowl, add the 3 eggs, 3/4c sugar and 1/4tsp salt.
• Using a mixer, beat on med-high for about 5min, untill pale and doubled in size.
• Add the grated beets, 1c white flour, ground almonds, cocoa powder and 2tsp baking powder. Stir to combine ingredients.
• Add the buttermilk and 1tsp red food coloring, and beat again to make sure that all the ingredients are well mixed.
• Spoon batter into the cupcake liners, taking care not to fill more than two thirds of the way up or it will overflow when cooking.
• Bake for 30min. While cupcakes are cooking, make the icing.
• Prepare a double boiler.
• Place all 6 ingredients, Confectioner's sugar, water , vanilla, cream of tartar, egg white and a small pinch of salt in the bowl of the double boiler, and stir to dissolve the sugar with a clean metal spoon for exactly 4min , the mixture should be warm.
• Remove the bowl from the heat, and beat with a mixer on high speed, untill cool and the mixture has turned into a meringue, no more than 5min.
• The icing mixture is ready to use when it has formed stiff peaks.
• Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes, and take care to ice the cakes very quickly, as the icing will start to set and is best when just made.