Rudolph the Red Velvet Cupcake

Red velvet yogurt cupcakes topped with a chocolate glaze. These festive reindeer cupcakes are easy to make perfect for a Holiday party!

I saw these cute cupcakes on Pinterest (yes, I’m addicted) and knew I wanted to make them. After great success with my snowman cupcakes, I knew I wanted to make them with Greek yogurt again.

Super easy, I used a box of red velvet cake mix, fat free Chobani yogurt, egg whites and water. Does it get easier than that? You can use any flavored cake mix… chocolate, butter, devil’s food cake, etc. as long as your boxed cake mix is 18.25 oz.

Oh, and Chobani now comes in 32 oz holiday containers, I’m giving away THREE cases away to THREE lucky winners. If you are interested, enter here for a chance to win (ends Saturday)!

I’ve included the nuritional info with and without the candy because realistically you probably won’t eat the antler’s and nose… or at least I wouldn’t. I’ll leave that up to you.


Rudolph the Red Velvet Cupcake
Skinnytaste.com
Servings: 24 • Size: 1 cupcake • Old Points: 3 pts • Points+: 5 pts
Calories:
169.3 • Fat: 3.5 g • Carb: 32.5 g • Fiber: 1.4 g • Protein: 2.8 g • Sugar: 22.4 g
Sodium: 309.4 mg


Cupcake and glaze only (no candy, pretzel or cookie): Old Points: 3 pts • Points+: 4 pts
Calories:
132.3 • Fat: 2.4 g • Carb: 26.3 g • Fiber: 1.2 g • Protein: 2.3 g • Sugar: 19.7 g
Sodium: 251 mg

Ingredients:

For the cupcakes:

  • 18.25 oz Duncan Hines Red Velvet Cake mix
  • 6 oz fat-free Chobani Greek yogurt
  • 1 1/3 cups water
  • 2 large egg whites

For the chocolate glaze:

  • 1 1/2 cups powdered sugar
  • 3 tbsp unsweetened cocoa powder
  • 3 tbsp fat-free milk
  • 1/2 tsp vanilla extract
  • pinch of salt

For the vanilla glaze:

  • 1/2 cup powdered sugar
  • 1/8 tsp clear vanilla extract
  • 1 – 2 tsp fat free milk

For the face:

  • 24 low fat small vanilla wafers
  • 72 m&m’s, 24 red, 48 brown
  • 12 pretzels, broken in half to create ears

Directions:

Preheat oven to 350°. Line cupcake tins with liners.

Combine all the cake ingredients in a large mixing bowl and beat until combined. Pour into prepared liners. Bake about 25 minutes, or until a toothpick inserted comes out clean. Allow to cool before frosting.

Make the chocolate glaze: whisk all the ingredients in a medium bowl. Keep the chocolate glaze in the bowl.

Make the vanilla glaze by whisking all the vanilla glaze ingredients in another bowl. Place vanilla glaze in a piping bag.

To assemble the cupcakes, dip the tops of the cupcakes into the chocolate glaze and quickly press the vanilla wafer onto the bottom of each cupcake. The chocolate glaze will dry fast so you want to make a few at a time. Let the glaze harden at least 5 to 10 minutes.

Using the vanilla glaze, pipe 2 circles for the eyes and press the chocolate m&m’s into the glaze. Pipe the vanilla glaze for the nose and press the red m&m onto the nose.

Then insert pretzel pieces for the ears and they are complete.