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Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Prep time: 10 min
Total time: 45 min
Cuisine: 25 Years of Sweetness Recipes, Back To School Bake Sale, Cakes, Desserts
Ingredients: 1 ¼ cups cake flour; ¼ cup unsweetened cocoa; 1 teaspoon baking soda; ¾ teaspoon salt; ½ cup buttermilk; 1 ¼ teaspoons vinegar; 1 cup Splenda® Granulated Sweetener; ¾ cup unsweetened applesauce; ½ cup canola oil; 2 large eggs; 5 teaspoons red food coloring; 1 teaspoon vanilla extract

Makes 14 servings Calories 140 Prep Time 10 minutes Total Time 45 minutes Made with Splenda® Original Sweetener

Ingredients

1 ¼ cups cake flour

¼ cup unsweetened cocoa

1 teaspoon baking soda

¾ teaspoon salt

½ cup buttermilk

1 ¼ teaspoons vinegar

1 cup Splenda® Granulated Sweetener

¾ cup unsweetened applesauce

½ cup canola oil

2 large eggs

5 teaspoons red food coloring

1 teaspoon vanilla extract

Nutrition Info Per Serving

Serving Size: 1 cupcake

Calories	140
Total Fat	9g
Saturated Fat	1g
Cholesterol	30mg
Sodium	240mg
Total Carbs	13g
Dietary Fiber	0g
Sugars	2g
Added Sugars	0g
Protein	3g

Instructions

Preheat oven to 350°F. Place 7 liners in each of two 12-cup muffin pans.
In a bowl, whisk together flour, cocoa, baking soda, and salt.
In a glass measuring cup, combine buttermilk and vinegar.
In a bowl using an electric mixer, combine Splenda Sweetener, applesauce, and oil; mix on low speed until blended. Blend in eggs. Carefully add red food coloring and vanilla extract and mix on low speed.
Add half of the dry ingredients and half of the buttermilk mixture; mix on low speed just until combined. Add remaining dry ingredients and buttermilk and mix to blend.
Fill muffin cups 3⁄4 full with batter.
Bake for 20 minutes or until a wooden pick inserted into a cupcake comes out clean.
Let cool completely, then frost with Classic Cream Cheese Frosting.