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Windsor
A fun place to post all of our fashion obsessions and inspirations!
A fun place to post all of our fashion obsessions and inspirations!
Fab Fit Friday: The Cupcake Challenge

I have a problem. I am a cupcake addict. I know, I know. That’s not terrible right? Well it is when the cupcakes you are addicted to are from Sprinkles. Have you ever had one? Well they’re a little piece of heaven in your mouth. Red Velvet is my kryptonite. Since I have this little problem I challenged Taralynn to come up with a healthy alternative to my nemesis and well she did what she does and I’ll never feel bad for eating a cupcake again! 

Hey, you thought I’d say I’d never have a cupcake again but I can’t quit cold turkey right? With the cupcake recipe below who would want to?!
Who doesn’t love sprinkles red velvet cupcakes? Well besides our waistline…No one! 
Here is a lighter version for red velvet cupcakes!  Bon Appetit! 
Ingredients:
  • 2 Cups Whole Grain Flour
  • 3 Tbsp Cocoa Powder
  • 1/2 Tsp Baking Soda
  • 1/4 Cup Plain Fat Free Chobani
  • 1/4 Cup Unsweetened Applesauce
  • 1/4 Cup Unsalted Butter
  • 1/2 Cup Unsweetened Almond Milk
  • 2 Tsp Vanilla Extract
  • 1 Tsp Baking Powder
  • 1 Cup Baking Stevia 
  • 3 Large Egg Whites
  • 1 Tbsp Red Food Coloring
Frosting:
  • 1 Cup Fat Free Cream Cheese
  • 1 Packet Sugar Free White Chocolate Pudding Mix
  • 3 Tbsp Whole Grain Flour 
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Baking Stevia
  • 1 Cup Sugar Free Cool Whip
Directions:
  1. Preheat oven to 350 degrees. 
  2. In a mixing bowl combine flour, cocoa powder, baking soda and baking powder and set aside. 
  3. In a electric mixer combine Stevia, Chobani, applesauce, butter, almond milk, vanilla, egg whites, and food coloring.
  4. Slowing mix in the dry ingredients.
  5. Fill each cupcake liner up with 1/3 cup of batter.
  6. Bake 20 - 25 minutes. 
Frosting Directions:
  1. In an electric mixer combine cream cheese, vanilla pudding mix and flour on high
  2. Turn the mixer to medium speed and add in Stevia, and cool whip until fluffy.
  3. Cover and cool in fridge for 30 minutes before adding to cupcakes
  4. Add 1/3 cup frosting to each cupcake.
These cupcakes need to stay refrigerated when not being served. 

For more awesome tips, recipes and just coolness, check out Taralynn on all her sites!
kThis post has 388 notes
 
tThis was posted 9 months ago
 
zThis has been tagged with taralynn, taralynn mcnitt, undressed skeleteon, healthy cupcake recipe, cupcake challenge, 
 
  1. kristinstansell reblogged this from undressedskeleton
  2. luvkeilah reblogged this from healthygirlswag
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  11. homeofhappiness reblogged this from irresistiblefive and added:
    Oh my gosh, I baked these and they are amazing!
  12. bananas-strawberries-applesohmy reblogged this from undressedskeleton
  13. crumbalina reblogged this from undressedskeleton and added:
    Must try!