Red Velvet Cupcakes with Coconut

Name: Red Velvet Cupcakes with Coconut
Yield: Makes 48 mini cupcakes (serving size: 1 mini cupcake)
Ingredients: 1 2/3 cups all-purpose flour, plus more for dusting; 1 cup sugar; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cocoa powder; 1 cup vegetable oil; 2/3 cup low-fat buttermilk; 1 large egg, room temperature; 1 tablespoon red food coloring; 1/2 teaspoon vanilla extract; 1/2 teaspoon white distilled vinegar; 1 cup store-bought cream cheese frosting; 1/2 cup dried sweetened shredded coconut for garnish; 48 fresh raspberries for garnish (about 2 pints)

Mini Red Velviet Cupcakes with Coconut are topped with store-bought cream cheese frosting then dressed up with shredded coconut and fresh raspberries.At only 104 calories each, you can get your sugar-fix and reduce your calorie intake with these perfectly portioned mini cupcakes.

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Red Velvet Cupcakes with Coconut

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Red Velvet Cupcakes with Coconut

Ingredients

Directions

Nutrition Facts

All Reviews for Red Velvet Cupcakes with Coconut