Low Fat Red Velvet Cupcakes

Ingredients:
* 1 2/3 cups sugar
* 5 tbsp vegetable shortening
* 1 large egg white
* 1 large egg
* 3 tbsp unsweetened cocoa
* 1 one-ounce bottle red food coloring
* 2 1/4 cups flour
* 1 tsp salt
* 1 cup reduced-fat buttermilk
* 1 1/4 tsp vanilla extract
* 1 tbsp white vinegar
* 1 tsp baking soda


Directions:
First, beat your sugar and vegetable shortening for five minutes. You can do this by hand, but a mixer will help save some elbow grease. Next, add both the egg white and egg and beat them into the mix. In a different bowl, stir the cocoa and food coloring together and add it to the mixture. Alternately add a little bit of the flour and buttermilk until it’s all in there and mixed well. Stir in your vanilla, and then in another separate bowl combine the vinegar and baking soda. Stir it together well and add it to your mixture. The mix is finished now and ready to be poured into your cupcake pan or a lined muffin tin. Then bake it in a preheated oven at 350 degrees Fahrenheit (176.6 degrees Celsius) for about 20 minutes.

Frosting
Makes about 2 cups

• 8 ounces fat free cream cheese
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 2 cups confectioners’ sugar, sifted
• 2 teaspoons pure vanilla extract

Directions
1. Place cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add butter, and beat until fluffy.
2. Reduce speed to low; gradually add sugar, and continue beating until light and fluffy. Add vanilla, and mix to combine.