Desserts, Weight Watchers

WW 4 Points – Red Velvet Cake


Indulge in the guilt-free pleasure of Weight Watchers Red Velvet Cupcakes, each adorned with a mere 5 SmartPoints! These delectable treats boast a vibrant red hue, velvety soft texture, and a cloud-like fluffiness, all crowned with a luscious low-fat vanilla cream cheese frosting.

Exploring the Flavors of Red Velvet Cupcakes

The distinctive taste of Red Velvet cupcakes is a culinary adventure on its own. Infused with cocoa, these cupcakes flirt with the essence of chocolate cake but maintain a unique flavor profile. The crowning glory comes in the form of a vanilla cream cheese frosting that complements the cupcake’s essence flawlessly.

Ingredients Needed for Red Velvet Cupcakes:

Low-fat spread

Caster sugar


Cocoa powder

Red gel food coloring

Vanilla extract

Low-fat natural yogurt

Plain flour, sifted

Bicarbonate of soda

White wine vinegar

Skimmed milk

Ingredients for Frosting:

Low-fat soft cheese

Natural Greek yogurt

Icing sugar

Vanilla extract

How to Make These Culinary Masterpieces:

Preheat your oven to 180°C/160°C fan/Gas 4 and line a muffin tin with 12 paper cases.

Begin by combining the spread and caster sugar in a mixing bowl. Use an electric whisk to beat the mixture until it turns pale and fluffy—this should take approximately 5 minutes.

Introduce the egg into the mix and continue beating until well combined.

Sift in the cocoa powder, add the red gel food coloring, and vanilla. Beat until the ingredients meld into a harmonious blend.

Gradually incorporate half of the yogurt and flour into the mix, beating well. Repeat this process with the remaining yogurt and flour until the batter achieves a fluffy consistency, taking about 2 minutes.

On a low speed, beat in the bicarbonate of soda and white wine vinegar. Gradually add enough milk to achieve a consistency where the mixture drops easily from a spoon.

Divide the batter among the paper cases, not to worry if they seem half full—the batter will rise during baking. Bake for 20 minutes or until a skewer inserted emerges clean. Once baked, cool in the tin briefly before transferring to a wire rack for complete cooling.

Trim the cake tops to level them, reserving some crumbs for later decoration.

Crafting the frosting involves combining soft cheese, yogurt, icing sugar, and vanilla in a bowl. Swirl the frosting onto the cupcakes with a piping bag or use a spoon for a delightful dollop on each cake. Sprinkle the reserved cake crumbs for a finishing touch.


What Gives Red Velvet Cupcakes Their Distinctive Red Color?

The unique red hue of these cupcakes is achieved through the addition of food coloring and cocoa powder. Interestingly, during wartime rationing, beetroot was used to keep cakes moist during baking, enhancing the color of the final product.

WW 4 Points – Red Velvet Cake

Recipe by admin
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Course: Desserts


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Indulge in a guilt-free, 4 SmartPoints treat with these delectable Red Velvet Cupcakes!


  • 60 g low-fat spread

  • 125 g caster sugar

  • 1 large egg

  • 10 g cocoa powder

  • 10 g cocoa powder

  • 1 tsp vanilla extract

  • 100 ml low-fat natural yogurt

  • 150 g plain flour, sifted

  • 0.5 tsp bicarbonate of soda

  • 0.5 tbsp white wine vinegar

  • 2 tbsp skimmed milk

  • For the Frosting:
  • 150 g low-fat soft cheese

  • 75 g 0% fat natural Greek yogurt

  • 1 tbsp icing sugar

  • 1 tsp vanilla extract


  • Preheat the oven to 350 degrees. Coat a Bundt pan with cooking spray containing flour.
  • In a mixer, combine all cupcake ingredients (excluding eggs and whites) until well blended. Add eggs and egg whites, then beat on high for 1 minute.
  • Fill the Bundt pan with batter, ensuring an even spread. Shake the pan to level the batter on top.
  • Bake for 55-65 minutes until a toothpick comes out clean. Allow the cake to cool in the pan for 15 minutes before carefully removing it. Invert the cake onto a plate and let it cool completely before frosting.
  • For the frosting, whip the cream cheese until smooth using a mixer. Add powdered sugar and milk, mixing until smooth and somewhat thick.
  • Drizzle the frosting over the cooled cake. Optionally, decorate with sprinkles or mini chocolate chips.
  • Store the cupcakes in the refrigerator.

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 12
  • Calories: 173kcal
  • Carbohydrates: 23g
  • Protein: 13g
  • Fat: 6g
  • Cholesterol: 23mg
  • Sodium: 179mg
  • Sugar: 13g

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