Both of my bosses just had beautiful babies! And I was lucky enough to get to meet one of them last week…yay.
Cuddling with a precious little guy for an hour can do a lot to put you in a good mood. He is too cute! And his mom already looks fab.
I of course had to bring some sort of baked good with me to celebrate. I know my boss has a weakness for red velvet cupcakes, so I thought I would try a healthier version of the recipe I found, and really, who can resist cream cheese frosting!
One thing to note about this recipe, you need a lot of mixing bowls! 2 medium and 2 large to be exact. So just be prepared for the dishes. Also, be careful with the red food coloring, you could end up with pink fingers for days.
Once the batter is ready to go fill the cupcake tins up about 2/3 full. Make sure not to over fill, because you will have a mess on your hands!
While the cupcakes are baking get the icing together. Make sure that you have a large bowl ready, if the bowl is too small you will end up covered in a dusting of powdered sugar!
Once the cupcakes are done let them cool completely before frosting.
The cupcakes turned out really fluffy and the frosting was delicious, I will definitely be using the recipe again. If you have any extra frosting, and can control yourself from eating it with a spoon like I did, put it on some graham crackers for a great treat.
Red Velvet Cupcakes (adapted from Weight Watchers)
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
2 tbsp unsweetened cocoa (can throw in more if you want them a bit more chocolaty)
1 1/4 cups low-fat buttermilk
1 tsp white vinegar
1 tsp vanilla extract
3/4 cups granulated sugar
1/4 cup light butter, softened
2 large eggs
1 1/2 oz red food coloring
1 1/2 cup powdered sugar
4 tbsp Neufchâtel cheese, softened
1 tbsp water
1 tsp vanilla
Preheat oven to 350°
Prepare 18 muffin tins with paper liners
In a medium bowl, mix together flour, salt, baking soda and cocoa; set aside
In another medium bowl, mix together buttermilk, vinegar and 1 tsp vanilla; set aside
In a large bowl, add sugar and butter. With an electric mixer on high-speed, cream together until light and fluffy. Reduce mixer speed and add eggs, one at a time, until well mixed.
Add about 1/3 each of the flour and buttermilk mixtures to sugar mixture, and beat until just combined. Repeat until all of the flour and buttermilk mixtures are incorporated into the batter. Add red food coloring and mix well with mixer.
Fill each muffin tin about 2/3 full with batter. Bake for approx 25 minutes. Cool for 5 minutes in pan, remove from pan and let cool completely.
While cupcakes are baking, make the icing by combining the powdered sugar, cheese, water and 1 tsp vanilla in yet another large bowl! Beat with an electric mixer until well mixed and creamy.
Ice cooled cupcakes!