Here comes Santa, here comes Santa! I'm convinced that Santa's favorite cake is Red Velvet... Is it just me or do these remind you a bit of Santa?
Gah, how I love Red Velvet Cake. True love. Yes, I would marry it if I could. But why is it always so bad for you?! Ah, the pain. The agony. The... oh, wait. That's right. There's a healthy way to make everything! Well, except for fudge...
So alas, without further digressions, here's your healthy yet extremely tasty Christmas treat...
- 1 box Red Velvet Cake Mix
- 10 oz Sparkling Water (This is a substitution for the egg, butter, and oil typically used in Red Velvet Cake. If you're making the healthy version, use sparkling water in place of those ingredients, omitting them entirely. If, however, you'd prefer to make them the traditional way, omit the sparkling water and use the amount of egg/butter/oil that is specified on the box)
- 8 ounces Cream Cheese
- 2 tbsp Butter, softened
- 2 cups Powdered sugar
- 1 tsp Vanilla Extract
- Preheat oven to 350.
- Combine cake mix and sparkling water and combine until well mixed. Transfer to paper-lined cupcake tins. I made mini cupcakes, but this can be amended for regular cupcakes (add 5 minutes to baking time) or a full cake (add 10 minutes to baking time and check with a toothpick).
- Bake for 16-18 minutes.
- Remove from oven and set aside to cool.
- As they cool, combine butter and cream cheese in a clean bowl and mix well. Slowly add sifted powdered sugar and vanilla.
- Once well mixed, use a piping bag to pipe dollops of icing right onto the center of each cupcake (or do whatever the heck you want with it).