Almond Red Velvet Cupcakes

Almond Red Velvet Cupcakes

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From: Diabetic Living Magazine

Delicious, diabetic-friendly Red Velvet Cupcakes made with almond flour and extract is the perfect dessert to bring to your next gathering. Play up your creative side by decorating these cupcakes with homemade decorations or recruit helpers with this kid-friendly activity.

Ingredients 28 servings

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Original recipe yields 28 servings
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Nutrition per serving may change if servings are adjusted.
  • Cupcakes
  • ¾ cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
  • 10 tablespoons butter
  • 2½ cups all-purpose flour
  • ½ cup almond flour
  • 1 tablespoon unsweetened cocoa powder
  • 1¾ cups sugar (see Tip)
  • 1½ teaspoons vanilla
  • ½ teaspoon almond extract
  • 1 1-ounce bottle red food coloring
  • 1½ cups buttermilk
  • 1½ teaspoons baking soda
  • 1½ teaspoons vinegar
  • Frosting
  • 2 tablespoons butter, softened
  • 2 ounces reduced-fat cream cheese (Neufchatel), softened
  • ¾ cup nonfat dry milk powder, sifted
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 2½ cups powdered sugar

Preparation

  • Prep

  • Ready In

  1. Let eggs and butter stand 30 minutes. Line twenty-eight 2½-inch cupcake pans with paper bake cups; set aside.
  2. Preheat oven to 350°F. In a medium bowl combine flours and cocoa powder; set aside. In a large mixing bowl beat butter on medium speed for 30 seconds. Add sugar, vanilla and almond extract; beat until well combined, scraping sides of bowl occasionally. Gradually add eggs, beating on medium speed until well combined. Beat in food coloring on low speed.
  3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium speed after each addition just until combined. Stir together baking soda and vinegar in a small bowl. Add to batter; beat just until combined.
  4. Spoon batter evenly into prepared cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool in cups on wire rack for 5 minutes. Remove from cups. Cool completely.
  5. In a large mixing bowl beat butter and cream cheese with an electric mixer on medium speed until smooth. Beat in dry milk powder, vanilla and almond extract. Gradually beat in powdered sugar until smooth (frosting will be thick). If necessary, beat in a small amount of water to desired consistency.
  6. Pipe or dollop frosting (a scant tablespoon each) on cooled cupcakes. Decorate as desired with gumpaste decorations, candy monogram letters or hearts, sprinkles or glitter.
  • Tip: If using a sugar substitute, choose Splenda® Sugar Blend for Baking in place of granulated sugar. Follow package directions to use product amount that's equivalent to 1¾ cup granulated sugar. Nutrition analysis per serving: same as below except 192 calories, 28 g carbohydrate, 18 g total sugar.
  • If desired, set each cupcake in a lace paper cupcake liner before arranging on your display.

Nutrition information

  • Serving size: 1 cupcake
  • Per serving: 211 calories; 7 g fat(4 g sat); 1 g fiber; 34 g carbohydrates; 4 g protein; 36 mcg folate; 16 mg cholesterol; 25 g sugars; 234 IU vitamin A; 0 mg vitamin C; 56 mg calcium; 1 mg iron; 155 mg sodium; 91 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1½ other carbohydrate, ½ lean protein, ½ starch

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