Want to show your family how much they mean to you this Valentine’s Day? Surprise them with a special dessert that makes your mouth water and tastes great, yet is easy-peasy to make and…[drumroll]…is a guilt-free pleasure because it’s made with healthier ingredients!

This recipe for Red Velvet Mini Cupcakes* takes only an hour to make, and has only 83 calories, 5 grams of fat, and 6 grams of sugar per serving (2 cupcakes per person).

Ingredients (48 cupcakes)
  • 1-½ cups white whole-wheat flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon fine salt
  • ¾ cup canola oil
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tablespoon red food coloring
  • 1 teaspoon pure vanilla extract
  • ½ cup low-fat buttermilk (1% fat)
  • 1 teaspoon baking soda
  • 1 teaspoon distilled white vinegar
  • Non-stick cooking spray (to coat an ice cream scoop)
  • 8 ounces reduced-fat cream cheese (room temperature)
  • 1 cup confectioners’ sugar
Preparation instructions
  1. Preheat oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
  2. In a medium-sized bowl, whisk together flour, cocoa, and 1/4 teaspoon salt.
  3. With a hand mixer, beat together the oil and granulated sugar in a large bowl on medium-high speed until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
  4. With hand mixer on low speed, alternately add flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition.
  5. In a small bowl, whisk together baking soda and vinegar, then beat the mixture into the batter until fully incorporated.
  6. Using a small ice cream scoop sprayed with non-stick cooking spray, evenly divide the batter among cupcake liners. Bake until a toothpick inserted in the center of a cupcake in the middle of the tin comes out clean, 15 to 20 minutes. Remove cupcakes from the tins and cool completely on a wire rack.
  7. While cupcakes cool, make the frosting by beating the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners’ sugar over the cream cheese and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla.
  8. Spread or pipe frosting over the cooled cupcakes.

Note: For best results when baking, be sure to use exact ingredient measurements.

We hope you and your family love these cupcakes. Your Teladoc doctors, nurses, therapists, and counselors wish you a Valentine’s Day filled with love. If you ever need us for help diagnosing and treating a non-emergency illness or condition such as sinus infection, upset tummy, scrapes, or bug bites, we’re here 24/7 by app, online, or phone anywhere you are.

*Source: https://www.foodnetwork.com/recipes/food-network-kitchen/red-velvet-mini-cupcakes-recipe-2111997

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