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- 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)
Nutritional Information
| Calories per serving: | 104 |
|---|---|
| Fat per serving: | 6g |
| Saturated fat per serving: | 1g |
| Monounsaturated fat per serving: | 1.3g |
| Polyunsaturated fat per serving: | 3.3g |
| Protein per serving: | 1g |
| Carbohydrates per serving: | 12g |
| Fiber per serving: | 0.0g |
| Cholesterol per serving: | 4mg |
| Iron per serving: | 0.0mg |
| Sodium per serving: | 56mg |
| Calcium per serving: | 6mg |
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.
Good to Know
At only 104 calories each, you can get your sugar-fix and reduce your calorie intake with these perfectly portioned mini cupcakes.
- Yield: Makes 48 mini cupcakes (serving size: 1 mini cupcake)
Mini Red Velviet Cupcakes with Coconut are topped with store-bought cream cheese frosting then dressed up with shredded coconut and fresh raspberries.
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