Mar 29, 2010


I can't believe it is already Monday again - and almost Easter!  That means the parents are coming in four days and Easter celebrations for Avery begin!  

I am completely obsessed with Bethenny Frankel's Skinnygirl line and have been making so many yummy recipes from her Skinnygirl Dish cookbook.  I am going to make these delicious and healthy cupcakes for desert on Easter Sunday!

Not-so-red Velvet Cupcakes
Makes about 24 cupcakes
2 1/2 cups oat or whole wheat flour                                                                                                                                 
1 cup low-fat buttermilk
1 1/2 cups raw sugar (or Splenda)                                                                                                                                  
2 large eggs, at room temperature
1 teaspoon baking powder                                                
5 tablespoons beet juice (from a can)
1 teaspoon salt                                                                   
1 teaspoon white vinegar
1 teaspoon cocoa powder                                                  
1 teaspoon real vanilla extract
1 teaspoon baking soda                                                    
3/4 cup vegetable oil

1. Preheat oven to 350.  Put liners in cupcake/muffin tins.  If you don't have enough tins, make recipe in batches (which I do.)
2.  In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt and cocoa.
3.  In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, beet juice, vinegar and vanilla extract.
4.  Combine the flour and oil mixtures and beat with an electric mixer until the batter is very smooth, about 2 minutes.  Pour the batter into the cupcake liners and bake for about 20 minutes, rotating the pan after 10.
5.  After the cupcakes cool completely, frost them with Cream Cheese Frosting (recipe follows.)

Cream Cheese Frosting

8 ounces fat-free, softened                                              
1/2 teaspoon vanilla extract
1/4 cup softened butter substitute (I use Parkay)               
Beet juice      
1 cup confectioners' sugar                                               

Mix all of the ingredients together in a large bowl and beat with an electric mixer until smooth.  Add beet juice in drops until you reach desired shade of pink or red.  Refrigerate for at least 30 minutes.  Frost cupcakes and top with any decoration!

So tasty and low fat!  Yummy Monday!


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