Weight Watcher Recipes – Red Velvet Cupcakes

I know, I’m not really a huge fan of red velvet cupcakes but I had one the last time I went to Minneapolis and it changed me. It was so huge and you could see the specs of vanilla bean in the cream cheese frosting. I wish I would have had my camera to take a picture. You can buy them at Macy’s for all places. They had them at this little cafeteria I went to and so I decided to get a red velvet cupcake. Man, was it good.

I have been trying to make my own baked goods using agave nectar and these actually turned out really good. The first time, I tried baking anything with agave nectar was when I tried making a batch of meringue cookies. Agave nectar and meringue cookies don’t work well together. I did a little research on agave nectar and the source I used had a nice little chart to go buy. From Herbs, Love to Know. This site also tells you how to reduce the amount of liquid when baking too. Pretty nifty site. The only sugar I’d like to learn more about replacing ingredients with is confectioner’s sugar. That still has a lot of carbs and it would be nice to find a substitute that works. I read that you can take Splenda and pulverize it in the food processor until it looks like confectioner’s sugar with some corn starch, but I don’t like splenda because it has a weird after taste. Wonder if you could do the same with Stevia?

Agave Nectar Conversion Chart for Baking
If the Recipe Calls for this Amount of Sugar… …Use this Much Agave
1 cup 2/3 cup of agave
3/4 cup of sugar 1/2 cup of agave
1/2 cup of sugar 1/3 cup of agave
1/4 cup of sugar 1/6 cup of agave

Anyways, these cupcakes only came out to 5 points plus a cupcake. Hurray! No cake mix boxes or diet soda used. It was a recipe I adapted from Paula Deen and had to change a lot of the ingredients. They kind of puffed up a bit in the oven but overall it was a good first try baking with agave nectar. I hope you try these and like them yourself!

Ingredients from Paula Deen

2 1/2 cups all-purpose flour
2/3 cup agave nectar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1/2 cup canola oil
1/2 cup applesauce
3/4 cup low-fat buttermilk , room temperature
1 large egg , room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
4 ounces low-fat cream cheese
1/8 cup butter
1 teaspoon vanilla extract
2 cups confectioners’ sugar


1.Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
2.In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
3.Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
4.In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
5.Garnish with chopped pecans and a fresh raspberry or strawberry.
6. Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.


Bacon Wrapped Shrimp

Still looking for something to bring, to that last minute new year’s eve party? How bought some bacon wrapped shrimp? This is so easy to make all it requires is bacon, shrimp, and tooth picks. You can spice it up by adding some brown sugar on the bacon or some barbeque sauce. Someone on my facebook page told me that her dad marinades the shrimp and bacon in beer for awhile. Doesn’t that sound good?

I think if I were to do things differently the next time, I’d use thinly sliced bacon and larger pieces of shrimp. Thick cut bacon don’t work really well with medium sized shrimp and the bacon kind of over powered the shrimp. It still tasted good though. I served mine with some cocktail sauce. I calculated the nutrition info for these made with real bacon and turkey bacon.

What do you do on New Year’s Eve night? We don’t go out on New Year’s Eve, we stay in. We do however plan on making a gourmet-ish type dinner with lobster tails and steak. Last year, on New Year’s Eve Ben grilled some steak during a blizzard. Kind of crazy, since this year we don’t even have any snow on the ground yet. :)

(made with real bacon)

Calories 133.4 | 10.6 g | Carbohydrate 0.4 g | Fiber 0.0 g | Protein 8.3 g = 4 points Plus

(made with turkey bacon)
Calories 54.8 | Fat 3.1 g | Carbohydrate 0.4 g | Fiber 0.0 g | Protein 5.9 g = 1 points plus

Servings:  12


12 jumbo shrimp , 12-16 count per pound, peeled and deveined
12 slices thin bacon
kosher salt


1. Preheat your oven to 350 degrees.
2.If your shrimp are not deveined when you buy them, use kitchen shears to cut down the back of the shrimp (the top or longer side) and remove the shell. You can leave the tail on or off, your preference (I remove it). With a pairing knife, slice into the shrimp along the backside and remove the vein if you see one.
3.Also do not forget to remove the second vein along the bottom of the shrimp! You won’t have to make a very deep cut there, just a slight score and you can scrape that smaller vein out. Note that if your shrimp did come deveined from the market, it will still have this smaller vein everytime so do remove it. Then rinse the shrimp under cold running water and pat dry with a paper towel.
4.Lay a slice of bacon out on your cutting board and start wrapping the tail end of the shrimp at the small end of the bacon. As you tightly wrap, overlap each layer of the bacon until you get to the end. If you get to the end of the shrimp when you’re halfway through the bacon, you’re wrapping it too wide, try again.
5. I like to sprinkle a tiny bit of kosher salt on each side, but that is my preference.
6.Heat a heavy bottomed skillet over medium-high heat. If you use a cast iron skillet, you won’t need any oil as the shrimp will not stick, otherwise add just enough to coat the bottom. Sear the shrimp on each side for maybe 30 seconds and then finish them in the oven for about 6-8 minutes.