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<br><br>Hungry Girl Today: 1.22.08 
<br><br>
<br><br>CHEW THE RIGHT THING 
<br><br>
<br><br>BITE IT! 
<br><br>HG's Red Velvet Insanity Cupcakes 
<br><br> 
<br><br>Red HOT!  
<br><br> These cupcakes are so moist, so delicious, so RED, and so completely guilt-
<br><br>free, that writing extra words to introduce this recipe would be a complete 
<br><br>and total waste of everyone's time. So here ya go... HG's Red Velvet 
<br><br>Insanity Cupcakes! 
<br><br>
<br><br>Ingredients: 
<br><br>
<br><br>For Frosting 
<br><br>6 tbsp. Jet-Puffed Marshmallow Creme 
<br><br>6 tbsp. Cool Whip Free, thawed 
<br><br>1/4 cup fat-free cream cheese, softened 
<br><br>1 tbsp. Splenda No Calorie Sweetener (granulated) 
<br><br>
<br><br>For Cupcakes 
<br><br>1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food**
<br><br>1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow**
<br><br>Two 25-calorie diet hot cocoa mix packets
<br><br>1/2 cup fat-free liquid egg substitute (like Egg Beaters) 
<br><br>1/4 cup mini semi-sweet chocolate chips, divided 
<br><br>1/2 oz. red food coloring 
<br><br>1 tsp. Splenda No Calorie Sweetener (granulated) 
<br><br>1/8 tsp. salt 
<br><br>
<br><br>Directions: 
<br><br>Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa 
<br><br>packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and 
<br><br>cocoa mix have dissolved. Place glass in the freezer until mixture is cold 
<br><br>(about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix 
<br><br>together marshmallow creme, cream cheese, and 1 tbsp. Splenda until 
<br><br>smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are 
<br><br>ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, 
<br><br>and pour it into a large mixing bowl. Add the cake mixes, egg substitute, 
<br><br>remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using 
<br><br>a whisk or fork, mix batter for about 2 minutes (until smooth and blended). 
<br><br>Batter will be thin, but don't worry, your cupcakes will puff up once baked! 
<br><br>Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick 
<br><br>spray (or simply spray the pan with nonstick spray). Evenly spoon batter into 
<br><br>the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will 
<br><br>look shiny when done. Once cupcakes have cooled completely, evenly 
<br><br>spread the frosting over them. Enjoy! MAKES 12 SERVINGS  
<br><br> 
<br><br>Serving Size: 1 frosted cupcake 
<br><br>Calories: 134 
<br><br>Fat: 3g 
<br><br>Sodium: 266mg 
<br><br>Carbs: 25g 
<br><br>Fiber: 0.75g 
<br><br>Sugars: 11g 
<br><br>Protein: 3g 
<br><br>
<br><br>POINTS&reg; value 3*
<br><br> 
<br><br>**Can't find the reduced-sugar cake mix? No problem! Make this recipe with 
<br><br>regular cake mix, and each cupcake will have just 140 calories and a 
<br><br>POINTS&reg; value of 3*.  
<br><br> 
<br><br>
<br><br>
<br><br>Red Velvet Cupcake, Average  
<br><br> 
<br><br>Code RED!  
<br><br> There's so much conflicting info about the history of red velvet cake. Some 
<br><br>credit the 1989 movie Steel Magnolias for its popularity. Others say the fact 
<br><br>that it was Jessica Simpson's wedding cake (when she married Nick back in 
<br><br>2002) helped bring this Southern favorite into the mainstream. There's even 
<br><br>an urban legend that a woman was so obsessed with the version served at 
<br><br>the Waldorf-Astoria (the fancy schmancy hotel in NYC) that she asked for the 
<br><br>recipe, was charged $100 for it, and then proceeded to share it with 
<br><br>everyone she knew (like the eerily similar Neiman Marcus cookie fable, we're 
<br><br>pretty sure this is completely untrue). There's also conflicting info about how 
<br><br>it should be made and exactly what goes in it. Is it vanilla flavored? Strictly 
<br><br>chocolate? And why is it such an unnatural shade of crimson? You know 
<br><br>what -- we really could not care less about ANY of this. WE just wanted to 
<br><br>come up with a version that's AMAZINGLY delicious and guilt-free -- one that 
<br><br>doesn't contain a gazillion calories' worth of buttermilk, flour, and sugar. And 
<br><br>guess what? We succeeded. WITH FLYING COLORS! Please, PLEASE try this 
<br><br>recipe as soon as humanly possible. You'll FLIP over it!  
<br><br> 
<br><br>Serving Size: 1 frosted cupcake 
<br><br>Calories: 500 
<br><br>Fat: 27g 
<br><br>Sodium: 430mg 
<br><br>Carbs: 62g 
<br><br>Fiber: 1g 
<br><br>Sugars: 45g 
<br><br>Protein: 6g 
<br><br>
<br><br>POINTS&reg; value 12*
<br><br> 
<br><br>
<br><br> 
<br><br>-- 
<br><br>CHEW ON THIS: 
<br><br>Today, January 22nd, is National Blonde Brownie Day. We're thinking of 
<br><br>insisting that it become Red Velvet Cupcake Day instead!
<br><br>
<br><br>This recipe is head-explodingly good. PLEASE do the world a favor -- 
<br><br>click "send to a friend" and share this email with everyone you know!
<br><br>www.hungry-girl.com/send/sendfriend.php?nid=1313&idate=01- 
<br><br>22-2008 
<br><br>
<br><br>*The Points&reg; values for these products and/or recipes were calculated by 
<br><br>Hungry Girl and are not an endorsement or approval of the product, recipe 
<br><br>or its manufacturer or developer by Weight Watchers International, Inc., the 
<br><br>owner of the Points&reg; registered trademark. 
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