Not all cupcakes are made equal but these ruby-hued red velvet cupcakes are not only great for Valentine’s Day but they’re healthy too! We’ve swapped butter and buttermilk for Parmalat Medium Fat Smooth Yoghurt and sugar for xylitol.

Ingredients

Cupcakes

  • 1 ¾ cup plain flour
  • 1 ½ tsp baking powder
  • ¼ cup cocoa
  • 3 eggs
  • ¾ cup Parmalat Growth Milk 3+
  • ½ cup Parmalat Medium Fat Smooth Yoghurt
  • 1 ½ cup xylitol
  • 1 tsp vanilla extract
  • 2 tbsp red liquid food colouring

Icing

  • ¼ cup plus 3 tbsp Parmalat Low Fat Cream Cheese
  • ¼ cup plus 2 tbsp plain Parmalat Medium Fat Smooth Yoghurt
  • 4-5 tbsp powdered sugar
  • Red and pink (or a colour of your choice) food colouring
  • ½ tsp vanilla extract

Method

Cupcakes

  1. Preheat oven to 160C. Line two muffin tins with 24 cupcake liners.
  2. Mix ½ cup yoghurt and sugar together until combined. Add vanilla essence, and eggs one at a time, beating until well-combined.
  3. Sift flour, baking powder and cocoa into a bowl, fold in milk, remaining yoghurt and red colouring then add to the sugar/yoghurt mixture. Don’t over beat .
  4. Divide into cupcake liners and bake for approximately 15 – 20 minutes or until an inserted toothpick comes out clean.
  5. Let cupcakes cool completely before icing. Serve immediately.

Icing

Blend all ingredients together until completely smooth. Separate portions of icing if making different colour options.

*If a thinner icing is desired, you can add a little Parmalat Growth Milk 3+ to thin it out. Serve immediately after icing your cupcakes.