Skinny Red Velvet Cupcakes.

I baked a batch of these babies last week for J to take to his co-workers during their long week. I think I will tweak the frosting a little bit, but apparently, everyone liked them. They were polished off within a few hours. :)

RED VELVET CAKE

1 (16.25 oz) box super moist white cake mix (or sugar free white cake mix) (I used yellow cake mix)

1 1/4 cup reduced fat buttermilk (I made my own with nonfat milk and lemon juice)

1/2 cup low fat vanilla or plain yogurt (I used plain Greek yogurt)

3 egg whites

1 large box vanilla sugar free pudding mix (2 tbs for the cake, save the rest for the frosting--I used regular vanilla pudding mix, I don't do aspartame and the like..)

2 tbs cocoa powder

1 tbs red food coloring

CREAM CHEESE FROSTING:

1/2 cup skim milk (or milk alternative--I used nonfat milk)

remainder of vanilla pudding mix (listed above)

1 (8oz) package 1/3 less fat cream cheese, softened

1 cup light cool whip (or Truwhip for a natural alternative)

METHOD:

Preheat oven to 350 degrees. Line 2 (12 cup) muffin tins with cupcake liners, or spray with non-stick cooking spray.

For the cupcake batter, mix together cake mix, buttermilk, yogurt, egg whites, 2 tbs dry pudding mix, cocoa powder, and food coloring. Beat mixture until smooth. Divide batter evenly between 24 cupcake tins. 

Bake cupcakes for 18  minutes, or until toothpick comes out clean.

While cupcakes are baking, mix together the milk and pudding mix. Add cream cheese, and beat until smooth, (this is best done with a hand held mixer, or kitchen aid mixer to get frosting smooth). Fold in cool whip. Set frosting in fridge for at least 10 minutes, to firm up.

When cupcakes are completely cooled, frost cupcakes, and top with sprinkles if desired. Place cupcakes in a covered container, and store in the fridge until ready to serve. Enjoy!

Servings: 24 cupcakes

Calories: 113 calories per cupcake (82 calories per cupcake without the frosting)

Weight Watchers Points Plus Value: 4 per cupcake

Original recipe here.