Red Velvet Cupcake W/Whipped Cream Cheese Frosting for Diabetics

• 8 ounces light cream cheese, softened
• 4 ounces fat-free cream cheese, softened
• 14 cup splenda granluated artificial sweetener
• 1 cup light whipped topping
• 1 large egg
• 13 cup oil
• 14 cup sugar
• 34 teaspoon vanilla extract
• 34 cup splenda granulated artificial sweetener
• 2 tablespoons red food coloring
• 1 12 cups cake flour, plus 2 Tbsp cake flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 34 teaspoon baking soda
• 34 cup buttermilk

1. Frosting:.
2. Place the cream cheeses in a small bowl and beat with an electric mixer until smooth.
3. Add the sweetener and beat for 1 minute longer.
4. On slow speed, beat in the whipped topping, beating briefly until just mixed.
5. Cupcakes:.
6. Preheat oven to 350F Coat a nonstick 12 muffin tin with nonstick baking spray or line with cupcake liners.
7. In a medium-sized mixing bowl whisk egg until at least double in volume, mix in oil, sugar, vanilla extract, sweetener, and red food color.
8. Sift together the flour, cocoa powder, baking powder and baking soda, and stir 1/3 into the wet mixture.
9. Add 1/3 of the milk and alternate wet and dry ingredients until batter is smooth.
10. Scoop evenly into muffin tin, bake 15 minutes, until center springs back when touched or a toothpick comes out clean.
11. Cool completely.
12. Top each cupcake with 2 tablespoons of frosting.
13. *A light dusting of powdered sugar instead of frosting eliminates 40 calories, 2 grams of fat, and 2 grams of carbohydrates.

light cream cheese, cream cheese, light whipped topping, egg, oil, sugar, vanilla, red food coloring, cake flour, cocoa powder, baking powder, baking soda, buttermilk

Taken from www.food.com/recipe/red-velvet-cupcake-w-whipped-cream-cheese-frosting-for-diabetics-480916 (may not work)