American · Dessert
Red Velvet Cupcakes
A lightened take on the classic red velvet cupcake, swapping butter and cream cheese frosting for a buttermilk-oil sponge and a raspberry-swirled Greek yogurt and whey protein frosting, keeping the tangy cocoa flavour and jewel-red crumb while cutting the calorie load dramatically.
$1
15 minsPrep
20 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
234Calories
11.5gProtein
7.3gFat
31.9gCarbs
13.5gSugar
2.7gFiber
530mgSodium
50mgChol
1.8gSat Fat
179mgPotassium
82mgCalcium
1.8mgIron
0.3mcgVitamin B12
3.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Prosecco
local
Sweet Tea
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 175°C and line two holes of a 6-hole muffin tin with paper cases, filling the remaining four holes half full of water.
2
Sift the flour, cocoa powder, baking soda and salt into a bowl.
3
In a separate bowl, whisk the sugar and oil until combined, then beat in the egg, buttermilk, vanilla extract, food colouring and lemon juice.
4
Fold the wet mixture into the dry ingredients until just combined with no streaks of flour, taking care not to overmix.
5
Divide the batter evenly between the two lined holes and bake for 19-21 minutes, until a skewer comes out clean.
6
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely, at least 30 minutes.
7
For the frosting, whisk the strained Greek yogurt with the whey protein isolate and monk fruit extract until smooth and thick.
8
Fold the mashed raspberry through the frosting in a loose swirl rather than mixing fully smooth.
9
Once the cupcakes are fully cool, pipe or spoon the raspberry yogurt frosting on top and serve immediately or chill until ready to eat.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted all purpose flour
- 0.3 oz8g cocoa powder
- 0.1 oz2g baking soda
- 0 oz1g salt
- 0.8 oz22g sugar white
- 0.3 oz8g vegetable oil
- 1/21/2 eggs, beaten (25g)
- 1.1 oz30g buttermilk
- 0.1 oz3g vanilla extract
- 0.1 oz3g food colouring
- 0.1 oz3g lemon juice
- 1.6 oz45g strained, whisked smooth greek yogurt
- 0.4 oz10g whisked into yogurt frosting whey protein isolate
- 0 oz1g monk fruit extract
- 0.7 oz20g mashed, folded through frosting raspberry
