Chocolate and Red Wine Mini Cupcakes
From The American Heart Association...
Serves 12 | 2 mini cupcakes per serving
• Butter-flavor cooking spray
• ¾ cup white while-wheat flour
• ¼ cup unsweetened Dutch-process cocoa powder
• ¼ cup firmly packed dark brown sugar
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ½ cup low-fat buttermilk
• ½ cup pureed canned no-salt-added beets, with liquid reserved
• ¼ cup red wine (regular or nonalcoholic)
• 1 tablespoon canola or corn oil
• 1 large egg
• ¼ cup fat-free tub cream cheese
• ¼ cup fat-free plain Greek yogurt
• 2 tablespoons plus 1 teaspoon confectioners’ sugar, sifted
• ½ teaspoon reserved beet juice
• ½ teaspoon cornstarch
1. Preheat the oven to 350F. Lightly spray a 24-cup mini muffin pan with cooking spray.
2. In a large bowl, stir together the flour, cocoa powder, brown sugar, baking soda, baking powder and cinnamon until well blended.
3. In a medium bowl, using an electric mixer on medium speed, beat together the buttermilk, beets, wine, oil and eff. Stir the buttermilk mixture into the flour mixture until the batter is just moistened but no flour is visible. Don’t overmix; the batter should be lumpy. Spoon 1 tablespoon of batter into each muffin cup.
4. Bake for 12 to 15 minutes, or until a wooden toothpick inserted in the center of a cupcake comes out clean. Transfer the pan to a cooling rack. Let cool for 10 minutes. Remove the cupcakes from the pan. Transfer to the rack. Let cool completely.
5. Meanwhile, in a small bowl, using an electric mixer on medium speed, beat together the remaining ingredients for 1 minute, or just until smoother (don’t overbeat or the frosting with be too thin.) Cover and refrigerate for at least 30 minutes. Spread on the cooled cupcakes.
Total fat 2.0g
Trans fat 0.0g
Polyunsaturated fat 0.5g
Monounsaturated fat 1.0g