Red Velvet Cupcakes
1 package sugar free Red Velvet Cake Mix
1-1/2 cups warm water
1 package sugar free Vanilla or Cream Cheese Frosting Mix
1-1/4 cups 2% low-fat milk
3 ounces various sugar free hard candies, crushed (optional)

Recipe Yields: 16 cupcakes

To Prepare:
  1. Preheat conventional oven to 350° F or convection oven to 300° F (low fan).

  2. Place paper baking cups into 16 regular-size muffin cups.

  3. Add warm water to Red Velvet Cake Mix. Mix on low speed for 30 seconds, then scrape down side of the bowl. Continue mixing on medium for 2-3 minutes.

  4. Divide batter equally among muffin cups (about 2/3 full).

  5. Bake for 15-18 minutes (conventional) or 10-12 minutes (convection) or until done. Cool completely.

  6. Empty contents of Vanilla or Cream Cheese Frosting Mix into mixer bowl. Add low-fat milk.

  7. Using whip attachment, mix on low speed until incorporated. Scrape down side of mixer bowl. Mix on high speed for 4-5 minutes.

  8. Fit round tip (opening about 1/2 inch in diameter) into pastry bag. Spoon frosting into bag until about 1/2 full (refill as needed); generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge.

  9. Top with crushed hard candies if desired. Store loosely covered in refrigerator.

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