Guilt Free Red Velvet Cupcakes | Famished Fish, Finicky Shark

Will You Be My Valentine? Guilt Free Red Velvet Cupcakes and a Giveaway

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Valentine’s Day is all about sweets and sweethearts. Candies in cards for your kids, candies in boxes for your honey, candies at work just because (just me?), special Valentine’s breakfasts (like this one by Chris Freytag). And cupcakes for your children’s class parties.

Guilt Free Red Velvet Cupcakes | Famished Fish, Finicky Shark

I made these Red Velvet Cupcakes with inspiration from Chris Freytag’s Choose This! Cookbook and her Yes You Can Cupcakes. My family fell in love. I had red velvet cupcake crumbs for days on my kitchen table, kitchen floor and all of the kitchen chairs. These are that moist! And you wouldn’t guess they were only 120 calories and have just 3 grams of fat.

Guilt Free Red Velvet Cupcakes | Famished Fish, Finicky Shark

I even brought some extra to my workplace after baking for my son’s homeschool Valentine party. They were impressed at how low calorie these were (and cute too!). I love how the top of these resembles a donut-a little twist I added for holiday flair. In fact, I love it so much I think I may just skip the fatty frosting topping anytime I want a cupcake and do this. I mean, my youngest still ate it like a donut-the top first!

Guilt Free Red Velvet Cupcakes | Famished Fish, Finicky Shark

Care to know how to make these wonderful cupcakes by Chris Freytag? Read on for the recipe.

Yes You Can, Guilt Free Red Velvet Cupcakes

Ingredients:
1 box Duncan Hines Red Velvet Cake Mix
15 oz pumpkin puree
1/4 cup liquid egg whites
1/2 cup water

1 cup powdered sugar
2-3 drops food coloring (optional)
1/2 tsp vanilla
1-2 Tb water

2 Tb candy sprinkles (optional)

Preheat the oven to 350F.

Combine the cake mix, pumpkin puree, egg whites, and water in a mixing bowl. Mix on medium speed or by hand for 3 minutes until batter is light and fluffy.

Guilt Free Red Velvet Cupcakes | Famished Fish, Finicky Shark

Scoop into greased or wrapper lined muffin tins, filling 2/3 full with batter.

Guilt Free Red Velvet Cupcakes | Famished Fish, Finicky Shark

Bake for 20-25 minutes until a toothpick inserted comes out clean with a few crumbs.

For the icing, in a small bowl, whisk the powdered sugar, food coloring and vanilla and gradually add the water to desired consistency. You may pipe the icing on with a ziplock bag, or dip the tops of the cupcakes in the icing and add sprinkles before it dries. Store uncovered at room temperature up to 3 days.

Simple as that! You can have cupcakes for your kiddos in just 30 minutes!

Guilt Free Red Velvet Cupcakes | Famished Fish, Finicky Shark

Roses are Red, Violets are Blue. Will you be my Valentine and enter this Giveaway too?

I am giving away Chris Freytag’s Choose This! cookbook. It is full of healthy recipes and ideas for swapping out the bad food and using more good for you food. I love this book and want you to enjoy a copy too!

a Rafflecopter giveaway

Guilt Free Red Velvet Cupcakes

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Number of servings: 24

Per Serving 121 calories

Fat 3 g

Carbs 23 g

Protein 1 g

24

Guilt Free Red Velvet Cupcakes

Weight Watchers PointsPlus®: 3

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Cupcakes

  • 1 box Duncan Hines Red Velvet Cake Mix
  • 15 oz pumpkin puree
  • 1/4 cup liquid egg whites
  • 1/2 cup water
  • For the Icing

  • 1 cup powdered sugar
  • 2-3 drops food coloring (optional)
  • 1/2 tsp vanilla
  • 1-2 Tb water
  • 2 Tb candy sprinkles (optional)

Instructions

  1. Preheat the oven to 350F.
  2. Combine the cake mix, pumpkin puree, egg whites, and water in a mixing bowl. Mix on medium speed or by hand for 3 minutes until batter is light and fluffy.
  3. Scoop into greased or wrapper lined muffin tins, filling 2/3 full with batter.
  4. Bake for 20-25 minutes until a toothpick inserted comes out clean with a few crumbs.
  5. For the icing, in a small bowl, whisk the powdered sugar, food coloring and vanilla and gradually add the water to desired consistency.
  6. You may pipe the icing on with a ziplock bag, or dip the tops of the cupcakes in the icing and add sprinkles before it dries.

Notes

Store uncovered at room temperature up to 3 days.

You may also enjoy Frozen Banana Pudding Cake Pops

What is your favorite thing about Valentine’s Day?

4 thoughts on “Will You Be My Valentine? Guilt Free Red Velvet Cupcakes and a Giveaway

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