Healthy Red Velvet Cupcakes

{thank you}

Our local paper is hands down the worst local paper on the planet. However, they do have some great food features occasionally. This week they had a Red Velvet Cupcake recipe from Rocco Dispirito, author of “Now Eat This!”, and also, he’s a hot chef. Details are important. This lovely man created a recipe we all can love! Here’s the article from The Washington Post that was similar to ours. (Really WP “creates a red velvet cupcakes?” Geeez.)

Yes, the day has arrived. You, healthy eater, may now eat a cupcake guilt free! A couple of things about this recipe though… First of all, it makes 4 cupcakes. Yes, only 4. Apparently Rocco has a small family? I don’t know, but if you have a crowd, you’ll have to do some math and double or triple it. Trust me, it’s worth it. These cupcakes are dense and rich and so completely delicious, but they’re only 98 calories each. It doesn’t get much better than that.

Oh, but it does, dear ones.

From the article:

1. You can make them in the microwave! (Because we can’t possibly wait 12 whole minutes.)

Don’t have enough time? These cupcakes also can be “baked” in the microwave. Place paper muffin liners in four 6-ounce microwave-safe custard cups. Spray the papers and custard cups lightly with cooking spray. Spoon the batter into the paper liners. Microwave on 50 percent power (medium) for 1 minute and 20 seconds to 4 minutes, or until the tops feel just firm when lightly touched. The cupcakes will puff up high while cooking, then deflate when the microwave stops. Carefully remove the cupcakes from the custard cups right away and cool completely on a wire rack before frosting. Note that microwaves can vary widely in cooking power. We provide a range for the cooking time; be sure to watch carefully as you cook.

2. Whole Wheat Pastry Flour and Flaxseed Meal (I put ground flax in my smoothies and it makes me feel like I just ate a giant meal. It’s awesome stuff.)

Both are used to replace nutritionally bankrupt white flour. Whole-wheat pastry flour lends a light, fluffy texture to the cake. Add flaxseed meal (ground flaxseeds) and you’ve got a cupcake high in omega 3’s, protein and both insoluble and soluble fiber. Flaxseed meal is a dieter’s dream, as it helps you feel full. Look for it in the natural or bulk sections of the grocer, as well as in the baking aisle.

In case that wasn’t enough:

TIPS:

— Add 1 teaspoon of cocoa powder and 1 packet of stevia sweetener to the frosting for chocolate frosting. It will only add 1 calorie per cupcake. (CHOCOLATE FROSTING!? 1 calorie!!??)

— Spraying the paper liners with nonstick spray keeps very low-fat cupcakes, such as these, from sticking to the paper.

We made a triple batch of these this weekend and they are no longer with us. My husband, the sweet King in our home, gobbled them up like they were from a bakery in New York. I restrained myself and only ate three. No, not all at the same time. (but I totally could have)

Healthy (!) Red Velvet Cupcakes

Ingredients:

2 eggs
5 packets natural Stevia sweetener (powder)
2 teaspoons vanilla extract
1 teaspoon red food coloring
2 tablespoons buttermilk
1 tablespoon agave nectar
1/4 cup whole-wheat pastry flour
2 tablespoons flaxseed meal
2 teaspoons unsweetened cocoa powder
1/8 teaspoon salt
2 tablespoons prepared vanilla sugar-free, fat-free pudding (such as Jell-O)
2 tablespoons fat-free cream cheese, softened

Prep time: under 5 minutes
Cook time: under 20 minutes

Directions:

1. Heat the oven to 350 F. Line 4 large (2 1/2-inch) muffin cups with paper liners. Lightly coat the liners with cooking spray.
2. Separate the egg yolks and whites, discarding 1 of the yolks. Place the remaining egg yolk in a medium bowl. Place the 2 egg whites in another medium bowl.
3. To the whites, add 2 packets of the Stevia, 1 teaspoon of the vanilla, and 1 / 2teaspoon of the food coloring. Mix and set aside.
4. Add the remaining 3 packets Stevia, 1 teaspoon vanilla, and 1 / 2teaspoon food coloring to the egg yolk. Whisk the yolk mixture for 3 minutes. Add buttermilk and agave. Whisk until combined.
5. In a small bowl whisk together flour, flaxseed meal, cocoa powder and salt. Add to yolk-buttermilk mixture and beat on low just until combined.
6. Using an electric mixer, beat the egg white mixture on medium to high until stiff peaks form. Working in 3 batches, fold the egg whites into the buttermilk mixture, being careful not to deflate the whites.
7. Spoon the mixture evenly into the muffin cups. Bake for 12 to 15 minutes, or until the tops spring back when lightly touched. Transfer the cupcakes to a wire rack and cool.
8. Meanwhile, to prepare the frosting, in a small bowl combine the (PREPARED!!) pudding and cream cheese. Mix until smooth. Spread or pipe evenly over each cupcake.

Servings: 4 

Nutrition per serving (values are rounded to the nearest whole number): 98 calories; 3g fat (24 percent of total calories); 1g saturated; 54mg cholesterol; 14g carbohydrate; 5g protein; 2g fiber; 187mg sodium.

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