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Healthy Recipe: Red Velvet Cupcakes

red velvet cupcake

Although red velvet cake has a mild chocolate flavor, it is not, by definition, a chocolate cake. Rather, it’s a devil’s food cake that’s made with cocoa, white vinegar, baking soda, and buttermilk.


All-purpose flour  2 cups

Wheat flour  ½ cup

Sugar  1 cup

Cocoa powder 1 T.

Baking soda  1 tsp.

Salt  1 tsp.

Buttermilk, nonfat  1 cup

Vegetable oil  ½ cup

Plain yogurt, nonfat  ½ cup

Eggs, large  2 each

Vanilla extract 1 ½ tsp.

White distilled vinegar  1 tsp.

Red food coloring   2 T.


  • Preheat oven to 350°F.
  • In medium size bowl, sift all dry ingredients.

0210 1

  • In stand mixer bowl or other mixing bowl; add buttermilk, vegetable oil and non-fat plain yogurt.
  • Alternate between adding the dry mix and the two eggs.
  • Then add the vanilla extract, red food coloring, and vinegar.

0210 2

  • Mix until batter is well mixed; scrap the sides of the bowl to make sure all dry ingredients are incorporated.
  • Spray two muffin pans with non-stick pan spray or a cup cake pan.
  • Pour batter as evenly as you can into each cake pan (batter will be slightly runny).

0210 3

  • Bake in oven for about 14 to 17 minutes.


SERVINGS 16; SERVING SIZE 1 cupcake; CALORIES 195 kcal; FAT 6gm

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