Rudolph the Red Velvet Cupcake
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 1 hr
Red velvet yogurt cupcakes topped with a chocolate glaze. These festive reindeer cupcakes are easy to make perfect for a Holiday party!
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)
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.
Serving: 1cupcake, Calories: 151kcal, Carbohydrates: 29.6g, Protein: 2.5g, Fat: 2.8g, Saturated Fat: 1.4g, Cholesterol: 1.6mg, Sodium: 190.5mg, Fiber: 0.8g, Sugar: 20.4g
Freestyle Points: 7
Points +: 4