FOOD
heart-healthy
Red Velvet Cupcakes … J U ST I N T I M E F O R VA L E N T I N E ’ S DAY ! FOR THE CUPCAKES YOU WILL NEED: 2 cups whole wheat or gluten-free flour ½ cup unsweetened cocoa powder 1 tsp baking soda ½ tsp salt 1 tbsp unsalted butter or coconut oil, melted 2 large egg whites, room temperature 2 tsp vanilla extract 4 tsp vanilla stevia 3 tbsp liquid red food coloring ½ cup plain nonfat Greek yogurt 1 tbsp white vinegar 1 cup nonfat milk FOR THE FROSTING YOU WILL NEED: 1 cup plain nonfat Greek yogurt 8 oz (1 block) light or fat-free cream cheese, well softened 2 servings (16g) sugar-free, fat-free instant cheesecake pudding mix
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FEBRUARY '22
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lakenormanw oman.com
T O P R E PA R E T H E C U P C A K E S :
Preheat the oven to 350°F. Line 12 muffin cups with paper liners and coat the liners with cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and vanilla stevia. Carefully stir in the red food coloring. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the vinegar and then alternate between adding the flour mixture and the milk until well incorporated. Bake for about 20 minutes or a toothpick inserted into the center comes out clean. T O P R E PA R E T H E F R O S T I N G :
While the cupcakes cool, prepare the frosting—simply beat with an electric mixer (for about two minutes) the Greek yogurt, cream cheese, and instant pudding. Cover with foil and refrigerate for at least two hours. w
