Red Velvet Cupcakes
MAKES 42 servings
CALORIES 140
PREP TIME
TOTAL TIME
MADE WITH Splenda® Original Sweetener
INGREDIENTS
3 ¾ cups cake flour
¾ cup unsweetened cocoa
2 ¼ teaspoons baking soda
2 ¼ teaspoons salt
1 ½ cups buttermilk
1 tablespoon plus ¾ teaspoon vinegar
3 cups Splenda® Granulated Sweetener
2 ¼ cups unsweetened applesauce
1 ½ cups canola oil
6 large eggs
5 tablespoons red food coloring
1 tablespoons vanilla extract
NUTRITION INFO
PER SERVING
| CALORIES | 140 |
| TOTAL FAT | 9g |
| SATURATED FAT | 1g |
| CHOLESTEROL | 30mg |
| SODIUM | 240mg |
| TOTAL CARBS | 12g |
| DIETARY FIBER | 0g |
| SUGARS | 2g |
| ADDED SUGARS | 0g |
| PROTEIN | 2g |
Instructions
- Preheat oven to 350°F. Place 7 liners in each of two 12-cup muffin pans.
- In a bowl, whisk together flour, cocoa, baking soda, and salt.
- In a glass measuring cup, combine buttermilk and vinegar.
- In a bowl using an electric mixer, combine Splenda Sweetener, applesauce, and oil; mix on low speed until blended. Blend in eggs. Carefully add red food coloring and vanilla extract and mix on low speed.
- Add half of the dry ingredients and half of the buttermilk mixture; mix on low speed just until combined. Add remaining dry ingredients and buttermilk and mix to blend.
- Fill muffin cups 3⁄4 full with batter.
- Bake for 20 minutes or until a wooden pick inserted into a cupcake comes out clean.
- Let cool completely, then frost with Cream Cheese Frosting.
