Red Velvet Cupcakes

By carvalhohm2

Ingredients

• 2 1/4 cup(s) all-purpose flour
• 1 tsp table salt
• 1 tsp baking soda
• 2 Tbsp unsweetened cocoa powder
• 1 1/4 cup(s) low-fat buttermilk
• 1 tsp white vinegar
• 2 tsp vanilla extract, divided
• 3/4 cup(s) sugar, granulated
• 1/4 cup(s) light butter, softened
• 2 large egg(s)
• 1 cup(s) powdered sugar
• 2 Tbsp Neufchâtel cheese, softened

Details

Servings 16
Adapted from weightwatchers.com

Preparation

Step 1

Preheat oven to 350ºF. Prepare 16 muffin tins with paper muffin liners.

In a large bowl, mix together flour, salt, baking soda and cocoa; set aside.

In another large bowl, mix together buttermilk, vinegar and 1 teaspoon of vanilla extract; set aside.

With an electric mixer on high speed, cream granulated sugar with butter until light and fluffy. Reduce mixer speed and add eggs, one at a time, until well-incorporated.

Add about 1/3 each of flour and buttermilk mixtures to sugar mixture; beat until just combined. Repeat until all of flour and buttermilk mixtures are incorporated; add 1 1/2 ounces of red food coloring and mix well with mixer (do not over beat batter).

Fill each muffin tin about 2/3 full with batter.

Bake until a toothpick inserted in center of a cupcake comes out dry, about 25 minutes; cool for 5 minutes in pan and then cool completely on a wire rack.

Meanwhile, to make icing, combine powdered sugar, cheese and remaining teaspoon of vanilla in a medium bowl. Beat with an electric mixer until well-combined and creamy. For a looser icing, add 1 to 2 teaspoons of warm water. Ice cooled cupcakes. Yields 1 iced cupcake per serving.

Notes:
*You can make green velvet cupcakes, too, by dividing the batter in half and adding green food coloring to one half and red to the other. Or you can combine 2 parts green food coloring and 1 part blue food coloring to yield a forest green.

Serves 16

WW Points Plus: 5