Red Velvet Angel Food Cupcakes with Whipped Cheesecake Frosting
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If you are looking for a Valentine’s treat that is on the low calorie side, these Red Velvet Angel Food Cupcakes could be just for you. A boxed angel food cake mix gets a Valentine’s twist with a new red velvet look. This is achieved with the addition of some cocoa powder and red food coloring.
They are then topped with a simple whipped cheesecake frosting. The frosting gets it’s flavor from a box of instant pudding. I used regular pudding mix but you could reduce the calories even more with this recipe. Just use a sugar free pudding mix instead. You add some milk, whipping cream and powdered sugar to the pudding mix to produce an amazing cheesecake frosting.
The Red Velvet Angel Food Cupcakes turned out a little less red than I wanted after it cooked. So if you want a deeper color you may need a little more red food coloring. I also added some heart sprinkles on top of mine to make them even more fun for a Valentine’s treat.
Here is what you need to make the
Red Velvet Angel Food Cupcakes
with Whipped Cheesecake Frosting
- UNSWEETENED COCOA POWDER
- ANGEL FOOD CAKE MIX (I USED BETTY CROCKER)
- WATER
- RED FOOD COLORING
- WHIPPING CREAM
- MILK (I USED SKIM)
- POWDERED SUGAR
- INSTANT CHEESECAKE PUDDING
Red Velvet Angel Food Cupcakes with Whipped Cheesecake Frosting
Real Mom Kitchen
Ingredients
Cupcakes:
- 2 Tbsp. unsweetened cocoa powder
- 1 box Angel Food cake mix I used Betty Crocker
- 1 ¼ cup cold water
- 2 tsp red food coloring or more if you want a deeper red
Frosting:
- 1½ cup whipping cream
- ½ cup milk I used skim
- 2 Tbsp. powdered sugar
- 1 3.5 oz package instant cheesecake pudding
Instructions
- Preheat your oven to 350 degrees F. Line muffin pans with paper liners (you need 24).
- In an extra large mixing bowl, combine cocoa powder and Angel Food cake mix.
- Add water to mix and beat with an electric mixer on low for 30 seconds and on medium speed for 1 minute.
- Spoon batter into cupcake liners, filling them 1/2 way full. Once liners are filled, tap muffin pans on a hard surface 3-5 times to release any air bubbles.
- Bake for 15-20 minutes until golden and springy to the touch. Allow cupcakes to cool completely in muffin pans.
- To make frosting: in a large bowl, whip together the milk, whipping cream, and powdered sugar until soft peaks form. (I did this in my kitchen aid)
- Then beat in the package of cheesecake pudding until combined and firm peaks form.
- Pipe frosting onto cupcakes. Makes 24.
Recipe inspired by Prevention RD.
