Red Velvet Cupcakes with Coconut

Nutritional Information                                        
Calories per serving: 104
Fat per serving: 6g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 1.3g
Polyunsaturated fat per serving: 3.3g
Protein per serving: 1g
Carbohydrates per serving: 12g
Fiber per serving: 0.0g
Cholesterol per serving: 4mg
Iron per serving: 0.0mg
Sodium per serving: 56mg
Calcium per serving: 6mg

Ingredients
1 2/3 cups all-purpose flour, plus more for dusting
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cocoa powder
1 cup vegetable oil
2/3 cup low-fat buttermilk
1 large egg, room temperature
1 tablespoon red food coloring
1/2 teaspoon vanilla extract
1/2 teaspoon white distilled vinegar
1 cup store-bought cream cheese frosting
1/2 cup dried sweetened shredded coconut for garnish
48 fresh raspberries for garnish (about 2 pints)

Preparation

1. Preheat oven to 350°. Line two 24-cup mini muffin pans with paper liners.

2. In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, whisk together oil, buttermilk, egg, food coloring, vanilla, and vinegar. Stir flour mixture into oil mixture until combined.

3. Divide batter between muffin tins (about 1 tablespoon each). Bake until a toothpick inserted in the center of a cupcake tests clean (10–15 minutes). Transfer cupcakes to a wire rack to cool completely. Frost the cupcakes (1 teaspoon each), sprinkle with coconut, and top with raspberries.

Posted in: Coconut,Cupcakes,Red Velvet