Red Velvet Cupcakes with Greek Yogurt

The word “cupcake” alone drives me crazy, in a good way that is. Say it with me. 
Cupcake. Cup cup cup, cake cake cake. Cup. Cake. Cupcaaaaake. It’s so cute and puts a smile on my face. 

As Greg and I were trying to decide on a puppy name, I might have even suggested we name the girl Cupcake. Okay, I wasn’t completely serious. Greg would never have gone for that in a million years anyway (he’s still convinced the girl doesn’t need a pink collar…we’re working on that one!). 
My other suggestion was Pancake. Can you imagine a puppy named Pancake? Oh em gee. Too cute. Don’t worry though, that’s not happening either.
I’ll reveal her real name when we pick her up in just about 10 days or so. Yay! 
In the meantime, let’s eat cupcakes together, shall we?  These are the perfect balance between dense and fluffy, they are not overly sweet, and they are low-fat to boot. 
What more can we ask for?
Red Velvet Cupcakes with Greek Yogurt
(Adapted from Undressed Skeleton)
Makes 8 cupcakes

Ingredients:
1 cup all purpose flour
1/2 cup granulated sugar
1 1/2 tablespoons cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup plain or vanilla Greek yogurt 
2 tablespoons unsweetened applesauce
2 tablespoons unsalted butter, softened
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
2 egg whites
1/2 tablespoon red food coloring
~1/2 cup whipped cream cheese frosting (I used Pillsbury)
Directions:
1. Preheat oven to 350 degrees. Fill cupcake pan with paper liners and set aside.
2. In a medium bowl, combine flour, sugar, cocoa powder, baking soda and baking powder. Whisk and set aside.
3. In the bowl of an electric mixer, combine yogurt, applesauce, butter, milk, vanilla, egg whites and food coloring. Beat on medium speed until well combined. Slowly add dry ingredients while beating on low speed. Beat until just combined. Scrap down sides of bowl as needed.
4. Pour into cupcake wells, about 3/4 the way full. Bake 18-22 minutes or until toothpick inserted in middle comes out clean. Remove from oven and let cool at least 10 minutes before removing from pan. 
Transfer to cooling rack to cool completely. Frost as desired. 
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