These sure are red- right? And they are from the Eating Well website which promotes just what I like.... Healthy Alternatives. Here you see them without any icing...
Here you see them all dressed up for the party with cream cheese icing, shredded coconut and a pretty and plump raspberry on top!
Red Velvet Cupcakes with Coconut
Yield: Makes 48 mini cupcakes (serving size: 1 mini cupcake)
Ingredients
• 1 2/3 cups all-purpose flour, plus more for dusting
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cocoa powder
• 1 cup vegetable oil
• 2/3 cup low-fat buttermilk
• 1 large egg, room temperature
• 1 tablespoon red food coloring
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon white distilled vinegar
• 1 cup store-bought cream cheese frosting
• 1/2 cup dried sweetened shredded coconut for garnish
• 48 fresh raspberries for garnish (about 2 pints)
Preparation
1. Preheat oven to 350°. Line two 24-cup mini muffin pans with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, whisk together oil, buttermilk, egg, food coloring, vanilla, and vinegar. Stir flour mixture into oil mixture until combined.
3. Divide batter between muffin tins (about 1 tablespoon each). Bake until a toothpick inserted in the center of a cupcake tests clean (10–15 minutes). Transfer cupcakes to a wire rack to cool completely. Frost the cupcakes (1 teaspoon each), sprinkle with coconut, and top with raspberries.
These came out pretty moist with all the canola oil I used, I would use a little less, and to make a little healthier - I would make my own lower fat/sugar and less processed frosting... but in a pinch... this was a quick solution.
Nutritional Information: Calories: 104 , Fat: 6g, Protein: 1g, Carbohydrate: 12g
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