1 1/2 cup wheat flour
1/2 tsp. salt
2 tbsp. dark cocoa powder
1 cup light brown sugar
1/4 cup I Can’t Believe It’s Not Butter (light)
2 tbsp. water
1 tsp. vanilla extract
1 tsp. red food coloring
1/2 cup fat free milk
1 tsp. white distilled vinegar
1 tsp. baking soda
oven to 350 degrees. Line standard muffin tins with cupcake liners
Combine flour, cocoa powder, and salt. Set aside
In a large mixing bowl, whisk together sugar and butter until light and fluffy. Whisk in the egg followed by the water, vanilla extract and food coloring.
Alternate adding the flour mixture and milk until fully incorporated.act, and food coloring.
Add the baking soda to the vinegar in a separate container, then pour into the batter. Fold in to incorporate but do not over mix.
Fill each cupcake cup 2/3 full and bake at 350 degrees for 10 minutes.
Rotate 180 degrees and bake another 10 minutes until a toothpick inserted in the middle of a cupcake comes out clean. Cool for at least an hour before frosting
8 oz. low fat cream cheese (at room temperature)
1/2 cup confectioner’s sugar
1 tbsp. orange juice
1/2 tsp. vanilla extract
Whisk all ingredients until light and fluffy.