Red Velvet Angel Food Cupcakes with Whipped Cheesecake Frosting

If you are looking for a Valentine’s treat that is on the low calorie side, this could be just for you.  A boxed angel food cake mix gets a Valentine’s twist with a new red velvet look and a simple whipped cheesecake frosting.  The frosting gets it’s flavor from a box of instant pudding. I used regular but you could reduce the calories even more by using a sugar free pudding.

The cake it self turned out a little less red than I wanted after it cooked, so if you want a deeper color you may need a little more red food coloring.

Red Velvet Angel Food Cupcakes

Red Velvet Angel Food Cupcakes with Whipped Cheesecake Frosting
  • Cupcakes:
  • 2 Tbsp. unsweetened cocoa powder
  • 1 box Angel Food cake mix (I used Betty Crocker)
  • 1¼ cup cold water
  • 2 tsp red food coloring (or more if you want a deeper red)
  • Frosting:
  • 1½ cup whipping cream
  • ½ cup milk (I used skim)
  • 2 Tbsp. powdered sugar
  • 1 (3.5 oz) package instant cheesecake pudding
  1. Preheat your oven to 350 degrees F. Line muffin pans with paper liners (you need 24).
  2. In an extra large mixing bowl, combine cocoa powder and Angel Food cake mix.
  3. Add water to mix and beat with an electric mixer on low for 30 seconds and on medium speed for 1 minute.
  4. Spoon batter into cupcake liners, filling them ½ way full. Once liners are filled, tap muffin pans on a hard surface 3-5 times to release any air bubbles.
  5. Bake for 15-20 minutes until golden and springy to the touch. Allow cupcakes to cool completely in muffin pans.
  6. To make frosting: in a large bowl, whip together the milk, whipping cream, and powdered sugar until soft peaks form. (I did this in my kitchen aid)
  7. Then beat in the package of cheesecake pudding until combined and firm peaks form.
  8. Pipe frosting onto cupcakes. Makes 24.

Recipe inspired by Prevention RD.

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