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Hungry Girl Today: 1.22.08



HG's Red Velvet Insanity Cupcakes

Red HOT!

These cupcakes are so moist, so delicious, so RED, and so completely guilt-

free, that writing extra words to introduce this recipe would be a complete

and total waste of everyone's time. So here ya go... HG's Red Velvet

Insanity Cupcakes!


For Frosting

6 tbsp. Jet-Puffed Marshmallow Creme

6 tbsp. Cool Whip Free, thawed

1/4 cup fat-free cream cheese, softened

1 tbsp. Splenda No Calorie Sweetener (granulated)

For Cupcakes

1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food**

1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow**

Two 25-calorie diet hot cocoa mix packets

1/2 cup fat-free liquid egg substitute (like Egg Beaters)

1/4 cup mini semi-sweet chocolate chips, divided

1/2 oz. red food coloring

1 tsp. Splenda No Calorie Sweetener (granulated)

1/8 tsp. salt


Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa

packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and

cocoa mix have dissolved. Place glass in the freezer until mixture is cold

(about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix

together marshmallow creme, cream cheese, and 1 tbsp. Splenda until

smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are

ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir,

and pour it into a large mixing bowl. Add the cake mixes, egg substitute,

remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using

a whisk or fork, mix batter for about 2 minutes (until smooth and blended).

Batter will be thin, but don't worry, your cupcakes will puff up once baked!

Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick

spray (or simply spray the pan with nonstick spray). Evenly spoon batter into

the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will

look shiny when done. Once cupcakes have cooled completely, evenly

spread the frosting over them. Enjoy! MAKES 12 SERVINGS

Serving Size: 1 frosted cupcake

Calories: 134

Fat: 3g

Sodium: 266mg

Carbs: 25g

Fiber: 0.75g

Sugars: 11g

Protein: 3g

POINTS® value 3*

**Can't find the reduced-sugar cake mix? No problem! Make this recipe with

regular cake mix, and each cupcake will have just 140 calories and a

POINTS® value of 3*.

Red Velvet Cupcake, Average

Code RED!

There's so much conflicting info about the history of red velvet cake. Some

credit the 1989 movie Steel Magnolias for its popularity. Others say the fact

that it was Jessica Simpson's wedding cake (when she married Nick back in

2002) helped bring this Southern favorite into the mainstream. There's even

an urban legend that a woman was so obsessed with the version served at

the Waldorf-Astoria (the fancy schmancy hotel in NYC) that she asked for the

recipe, was charged $100 for it, and then proceeded to share it with

everyone she knew (like the eerily similar Neiman Marcus cookie fable, we're

pretty sure this is completely untrue). There's also conflicting info about how

it should be made and exactly what goes in it. Is it vanilla flavored? Strictly

chocolate? And why is it such an unnatural shade of crimson? You know

what -- we really could not care less about ANY of this. WE just wanted to

come up with a version that's AMAZINGLY delicious and guilt-free -- one that

doesn't contain a gazillion calories' worth of buttermilk, flour, and sugar. And

guess what? We succeeded. WITH FLYING COLORS! Please, PLEASE try this

recipe as soon as humanly possible. You'll FLIP over it!

Serving Size: 1 frosted cupcake

Calories: 500

Fat: 27g

Sodium: 430mg

Carbs: 62g

Fiber: 1g

Sugars: 45g

Protein: 6g

POINTS® value 12*



Today, January 22nd, is National Blonde Brownie Day. We're thinking of

insisting that it become Red Velvet Cupcake Day instead!

This recipe is head-explodingly good. PLEASE do the world a favor --

click "send to a friend" and share this email with everyone you know!


*The Points® values for these products and/or recipes were calculated by

Hungry Girl and are not an endorsement or approval of the product, recipe

or its manufacturer or developer by Weight Watchers International, Inc., the

owner of the Points® registered trademark.



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