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

Directions:

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.

 

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