Food Flight

An aviator's culinary adventures

Red Velvet Insanity Cupcakes September 27, 2009

Filed under: Dessert — flyingbubble @ 6:49 pm
Tags: , , ,


This is the 3rd recipe in my series of cupcakes from HungryGirl’s cookbook. I made these by request for my girl, Ashley who is still imprisoned in Bancroft Hall for 3 more years.  They are absolutely incredible, I highly recommend trying this recipe.  The cupcakes were very moist and delicious on their own, but paired with a light, sweet cream cheese frosting they are just to die for!  You would never believe these are better for you if I hadn’t told you already.  They taste like they’re high in calories. See for yourself:

redvelvet1…And, I didn’t change or mess up anything in the recipe!! Here it is:

For cupcakes:

1 cup moist-style devil’s food cake mix (1/4 of 18.25 oz box)

1 cup moist-style yellow cake mix (1/4 of 18.25 oz box)

Two 25 calories packets diet hot cocoa mix

1/2 cup fat-free liquid egg substitute

1/4 cup mini semi-sweet chocolate chips, divided

1 tablespoon red food coloring

1 teaspoon Splenda No Calorie Sweetener (granulated)

1/8 teaspoon salt

For Frosting:

6 tablespoons Jet-Puffed Marshmallow Creme

6 tablespoons Cool Whip Free (thawed)

1/4 cup fat-free cream cheese (room temperature)

1 tablespoon Splenda No Calorie Sweetner (granulated)

Directions:  Preheat oven to 350.  In a medium mixing bowl, combine all frosting ingredients except for the Cool Whip until mixed well.  Fold in Cool Whip and refrigerate until cupcakes are ready to be frosted.  In a tall glass, place half of the mini chocolate chips and the contents of both cocoa packets.  Add 1/2 cup boiling water and stir until chips and cocoa mix have dissolved.  Add 1 cup cold water and mix well.  Pour cocoa mixture into a large mixing bowl.  Add cake mixes, egg substitute, remaining chocolate chips, food coloring, Splenda and salt.  Whisk for about 2 minutes, until smooth and blended.  Batter will be thin, but don’t worry–your cupcakes will puff up once baked!  Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray.  Evenly distribute batter among the cups.  Bake in the oven for 15-20 minutes.  Cupcakes will look shiny when done.  Allow cupcakes to cool completely, then evenly distribute the frosting over the tops. Enjoy!          Makes 12 servings.

PER SERVING (1 frosted cupcake): 140 calories, 3g fat, 262mg sodium, 24.5g carbs, 0.5g fiber, 15g sugars, 3g protein.


2 Responses to “Red Velvet Insanity Cupcakes”

  1. the sponsor mom Says:

    OK, so the real ? is:
    What are you doing with the remainder of the cake mixes?
    Did you just quadruple the recipe so 1)there would be no waste&2)you were able to feed the masses still imprisoned in the Hall?
    &when are we setting a rendez-vous before you head south?

    • flyingbubble Says:

      Well I actually have a couple boxes of partially used cake mixes.. haha. Since none of the cupcake recipes in my book use a full box it made sense to just save them and reuse on a different recipe. The yellow cake worked for pina colada and for red velvet. I also told the bf that he needs to make these after I leave so I’m leaving the leftover ingredients for him.

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