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Red velvet insanity cupcakes

Time 45 minutes
Yields Makes 12 cupcakes
Red velvet insanity cupcakes
(Ricardo DeAratanha / Los Angeles Times)

Frosting

1

In a medium mixing bowl, combine the marshmallow creme, cream cheese and sweetener and mix well. Fold in the Cool Whip and refrigerate, covered, until the cupcakes are ready to be frosted. This makes about two-thirds cup frosting.

Cupcakes and assembly

1

Heat the oven to 350 degrees.

2

In a tall glass, place half of the mini chocolate chips and the contents of both cocoa packets. Add the boiling water and stir until the chips and cocoa mix have dissolved. Add the cold water and mix well.

3

Pour the cocoa mixture into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, food coloring, sweetener and salt. Whisk until smooth and blended, about 2 minutes. The batter will be thin, but don’t worry -- your cupcakes will puff up once baked!

4

Line a 12-cup muffin pan with baking cups or spray with nonstick spray. Evenly distribute the batter among the cups. Bake in the oven until puffed and shiny and the cakes spring back lightly when touched, 15 to 20 minutes.

5

Cool the cupcakes completely, then evenly distribute the frosting over the tops.

Adapted from “Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories” by Lisa Lillien. Lillien writes, “You’d have to be insane to not flip over these brightly colored little cakes.”.

Rene Lynch is a writer and editor with the Saturday section in features. She works across a variety of coverage areas, including wellness, design and food, and edits the weekly L.A. Affairs column.
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