195 Fewer Calories
23 g Less Fat
2 cups cake flour
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup low-fat buttermilk
3/4 cup granulated sugar
1/4 cup canola oil
1 large egg
2 teaspoons red food coloring
3/4 cups sugar
2 large egg whites, at room temperature
2 tablespoons coconut rum (such as Malibu Caribbean Rum), or 1 teaspoon coconut extract
1/2 teaspoon cream of tartar
1/8 teaspoon salt
Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners or coat with cooking spray.
To make the cupcakes, combine the flour, cocoa powder, baking powder, salt, and baking soda in a large bowl. Whisk together the buttermilk, sugar, oil, egg, and food coloring in a medium bowl until well mixed. Gradually stir the buttermilk mixture into the flour mixture just until incorporated. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the pan on a rack 10 minutes. Remove the cupcakes from pan and let cool completely on the rack.
Meanwhile, to make the Marshmallow Cream, bring a few inches of water to a simmer in a saucepan that can hold a large heatproof bowl above the water. Whisk the sugar, egg whites, rum, cream of tartar, and salt in the bowl by hand. Set the bowl above the simmering water and beat with an electric hand mixer at medium-high speed until stiff peaks form, 5 – 7 minutes. Remove from the heat. Let cool 5 minutes. Evenly spread the frosting over the tops of the cupcakes.
247 Cal; 4 g Protein; 6 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 45 g Carb; 1 g Fiber; 26 g Sugar; 76 mg Calcium; 2 mg Iron; 269 mg Sodium; 18 mg Cholesterol
Original Recipe by Paula Deen: Red Velvet Cupcakes
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Prep Time: 15 min
Cook Time: 30 min
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