Red Velvet Cupcakes

1. Prep: 20 Minutes
2. Cook: 25 Minutes
4. Ingredients
5. 1 1/4 cups cake flour
6. 1/2 cup plus 2 tablespoons all-purpose flour
7. 1 cup sugar
8. 3/4 teaspoon baking soda
9. 1/4 teaspoon salt
10. 2 tablespoons unsalted butter, melted
11. 1/4 cup canola oil
12. 1 cup low-fat buttermilk
13. 2 tablespoons unsweetened cocoa
14. 2 tablespoons red food coloring
15. 1 large egg
16. 1 teaspoon pure vanilla extract
17. 2 batches Lemon-Cream Cheese Frosting

Preparation

1. Preheat oven to 350°. Place 12 muffin cup liners in muffin tin.Place flours in a bowl. Sift sugar, baking soda, and salt into bowl.
3. Whisk butter and oil in a bowl. Add buttermilk and next 4 ingredients (through vanilla), whisking until well-combined. Add dry ingredients to wet.
5. Divide batter evenly among liners, and bake in middle of oven about 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to a wire rack to cool.
7. Pipe frosting on cakes with a star-tipped pastry bag.

Skinny it up! Skip the frosting for a 216-calorie treat.

1. Nutritional Information
2. Calories 390
3. Fat 16.1 g
4. Satfat 6.7 g
5. Monofat 5.9 g
6. Polyfat 1.9 g
7. Protein 6.7 g
8. Carbohydrate 55.9 g
9. Fiber 0.8 g
10. Cholesterol 52 mg
11. Iron 1.6 mg
12. Sodium 282 mg
13. Calcium 76 mg